Maaew M, Ghania A, Alzagtat A. The Effect of Replacing Defatted Soybean Flour on the Chemical Composition and Sensory Properties of Arabic (Shami) Bread. waujpas [Internet]. 2026 Apr. 26 [cited 2026 May 18];4(1):414-20. Available from: https://waujpas.com/index.php/journal/article/view/369