1. Moisture sorption isotherm of cross-linked wheat gluten and epoxydized oil using GAB and BET. Issue 9 (November 2019) Authors: Mohamed, AA; Alamri, MS; Hussain, S; Ibraheem, MA; Abdo Qasem, Akram A Journal: Polymers and polymer composites Issue: Volume 27:Issue 9(2019) Page Start: 536 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Wheat–millet flour cookies: Physical, textural, sensory attributes and antioxidant potential. (June 2020) Authors: Hussain, S; Mohamed, AA; Alamri, MS; Ibraheem, MA; Abdo Qasem, Akram A; Serag El-Din, Mohamed F; Almaiman, Salah Abdulaziz M Journal: Food science and technology international Issue: Volume 26:Number 4(2020) Page Start: 311 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗