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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

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

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