Ali Ahmed Al-Janabi, A. (2022). Effect of adding three levels of Guar on the rheological, sensory and storage properties of biscuits. Alustath, 13(1), 90-96. doi: 10.58928/ku22.13107
Ahmed Muhsin Ali Ahmed Al-Janabi. "Effect of adding three levels of Guar on the rheological, sensory and storage properties of biscuits". Alustath, 13, 1, 2022, 90-96. doi: 10.58928/ku22.13107
Ali Ahmed Al-Janabi, A. (2022). 'Effect of adding three levels of Guar on the rheological, sensory and storage properties of biscuits', Alustath, 13(1), pp. 90-96. doi: 10.58928/ku22.13107
Ali Ahmed Al-Janabi, A. Effect of adding three levels of Guar on the rheological, sensory and storage properties of biscuits. Alustath, 2022; 13(1): 90-96. doi: 10.58928/ku22.13107


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