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. Diyala Journal For Pure Science, 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". Diyala Journal For Pure Science, 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', Diyala Journal For Pure Science, 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. Diyala Journal For Pure Science, 2019; 32(1): 79-87. doi: 10.33762/bjas.2019.161200