1. | Effect of adding three levels of Guar on the rheological, sensory and storage properties of biscuits | |
Volume 13, Issue 1, March 2022, Pages 90-96 | ||
Ahmed Muhsin Ali Ahmed Al-Janabi | ||
2. | Study the best extraction conditions for some Hydrocolloids of vegetable origin and diagnosis of sugary components and thier functional groups | |
Volume 13, Issue 2, September 2013, Pages 33-46 | ||