Al-Jumaiee, S., Al- Hussainy, K., Al-Manhel, A. (2019). Effect of Different Level of β-glucan extracted from Baker's Yeast Saccharomyces cerevisiae and Barley Bran in the Physicochemical Properties of Fish Patties at Cooling Storage Periods. Muthanna Journal of Engineering and Technology(MJET), 32(1), 79-87. doi: 10.33762/bjas.2019.161200
Shaymaa Al-Jumaiee; Khadeeja S. J. Al- Hussainy; Alaa J. A. Al-Manhel. "Effect of Different Level of β-glucan extracted from Baker's Yeast Saccharomyces cerevisiae and Barley Bran in the Physicochemical Properties of Fish Patties at Cooling Storage Periods". Muthanna Journal of Engineering and Technology(MJET), 32, 1, 2019, 79-87. doi: 10.33762/bjas.2019.161200
Al-Jumaiee, S., Al- Hussainy, K., Al-Manhel, A. (2019). 'Effect of Different Level of β-glucan extracted from Baker's Yeast Saccharomyces cerevisiae and Barley Bran in the Physicochemical Properties of Fish Patties at Cooling Storage Periods', Muthanna Journal of Engineering and Technology(MJET), 32(1), pp. 79-87. doi: 10.33762/bjas.2019.161200
Al-Jumaiee, S., Al- Hussainy, K., Al-Manhel, A. Effect of Different Level of β-glucan extracted from Baker's Yeast Saccharomyces cerevisiae and Barley Bran in the Physicochemical Properties of Fish Patties at Cooling Storage Periods. Muthanna Journal of Engineering and Technology(MJET), 2019; 32(1): 79-87. doi: 10.33762/bjas.2019.161200