هالة عبد المنعم ياسين. (2019). Use of chickpea soaking water in dough fermentation and its effect on quality properties of loaf bread. College of Education for Women.
Chicago Style (17th ed.) Citationهالة عبد المنعم ياسين. Use of Chickpea Soaking Water in Dough Fermentation and Its Effect on Quality Properties of Loaf Bread. College of Education for Women, 2019.
MLA (9th ed.) Citationهالة عبد المنعم ياسين. Use of Chickpea Soaking Water in Dough Fermentation and Its Effect on Quality Properties of Loaf Bread. College of Education for Women, 2019.
Warning: These citations may not always be 100% accurate.