Maaew , M., Ghania , A. and Alzagtat , A. (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), pp. 414–420. doi:10.63318/waujpasv4i1_45.