Al-Sahlany, S. T. G., & Al-musafer, A. M. S. Effect of substitution percentage of banana peels flour in chemical composition, rheological characteristics of wheat flour and the viability of yeast during dough time. Springer.
Chicago Style (17th ed.) CitationAl-Sahlany, Shayma Thyab Gddoa, and Alaa Mohammed Salih Al-musafer. Effect of Substitution Percentage of Banana Peels Flour in Chemical Composition, Rheological Characteristics of Wheat Flour and the Viability of Yeast During Dough Time. Springer.
MLA (9th ed.) CitationAl-Sahlany, Shayma Thyab Gddoa, and Alaa Mohammed Salih Al-musafer. Effect of Substitution Percentage of Banana Peels Flour in Chemical Composition, Rheological Characteristics of Wheat Flour and the Viability of Yeast During Dough Time. Springer.