“The Effect of Partial Substitution of Wheat Flour With Quinoa Flour (Chenopodium Quinoa) on the Processing Properties of Bakery Products”. Damascus University Journal of agriculture sciences 39, no. 1 (March 29, 2023). Accessed June 18, 2026. https://journal.damascusuniversity.edu.sy/index.php/agrj/article/view/8594.