Bahgaat, W. K., G. E. Ibrahim, and A. M. S. Hussein. “Effect of Oggtt on Physicochemical Properties, Antioxidant Activity and Volatile Compounds of Noodles”. Biotechnology and Food Science, Vol. 84, no. 1, Feb. 2022, pp. 3-18, doi:10.34658/bfs.2022.84.1.3-18.