(19237243), A. M. S. H., (19237246), H. A. A. E., (19237249), N. M. M., & (19237252), M. M. H. (2024). Chemical, rheological, and sensorial properties of Baladi bread supplemented with buckwheat flour produced in Egypt.
Chicago Style (17th ed.) Citation(19237243), Ahmed M. S. Hussein, Hala A. Abd El-Aal (19237246), Nahla M. Morsy (19237249), and Mohamed M. Hassona (19237252). Chemical, Rheological, and Sensorial Properties of Baladi Bread Supplemented with Buckwheat Flour Produced in Egypt. 2024.
MLA (9th ed.) Citation(19237243), Ahmed M. S. Hussein, et al. Chemical, Rheological, and Sensorial Properties of Baladi Bread Supplemented with Buckwheat Flour Produced in Egypt. 2024.
Warning: These citations may not always be 100% accurate.