Ali Ismael Hamid, Kifah Saed Doosh. “Studying of Physicochemical and Sensory Properties of Reduced Fat Yogurt Manufactured by Adding Beta-Glucan of Barley”. Annals of the Romanian Society for Cell Biology (April 12, 2021): 3287–3301. Accessed April 25, 2024. https://annalsofrscb.ro/index.php/journal/article/view/2880.