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Maaew , M. et al. 2026. The Effect of Replacing Defatted Soybean Flour on the Chemical Composition and Sensory Properties of Arabic (Shami) Bread. Wadi Alshatti University Journal of Pure and Applied Sciences. 4, 1 (Apr. 2026), 414–420. DOI:https://doi.org/10.63318/waujpasv4i1_45.