Hussain, S.; Alamri, M.S.; Mohamed, A.A.; Ibraheem, M.A.; Qasem, A.A.A.; Shamlan, G.; Ababtain, I.A.
Dough Performance and Quality Evaluation of Cookies Prepared from Flour Blends Containing Cactus (Opuntia ficus-indica) and Acacia (Acacia seyal) Gums. Molecules 2022, 27, 7217.
https://doi.org/10.3390/molecules27217217
AMA Style
Hussain S, Alamri MS, Mohamed AA, Ibraheem MA, Qasem AAA, Shamlan G, Ababtain IA.
Dough Performance and Quality Evaluation of Cookies Prepared from Flour Blends Containing Cactus (Opuntia ficus-indica) and Acacia (Acacia seyal) Gums. Molecules. 2022; 27(21):7217.
https://doi.org/10.3390/molecules27217217
Chicago/Turabian Style
Hussain, Shahzad, Mohamed Saleh Alamri, Abdellatif A. Mohamed, Mohamed Abdrabo Ibraheem, Akram A. Abdo Qasem, Ghalia Shamlan, and Ibrahim A. Ababtain.
2022. "Dough Performance and Quality Evaluation of Cookies Prepared from Flour Blends Containing Cactus (Opuntia ficus-indica) and Acacia (Acacia seyal) Gums" Molecules 27, no. 21: 7217.
https://doi.org/10.3390/molecules27217217
APA Style
Hussain, S., Alamri, M. S., Mohamed, A. A., Ibraheem, M. A., Qasem, A. A. A., Shamlan, G., & Ababtain, I. A.
(2022). Dough Performance and Quality Evaluation of Cookies Prepared from Flour Blends Containing Cactus (Opuntia ficus-indica) and Acacia (Acacia seyal) Gums. Molecules, 27(21), 7217.
https://doi.org/10.3390/molecules27217217