EFFECT OF SORGHUM AND WHEAT COMPOSIT FLOUR ON DOUGH FERMENTATION AND QUALITY OF SOME BAKERY PRODUCTS. Mesopotamia Journal of Agriculture, [S. l.], v. 36, n. 4, p. 133–140, 2008. DOI: 10.33899/magrj.2008.27346. Disponível em: https://magrj.uomosul.edu.iq/index.php/magrj/article/view/57693. Acesso em: 30 sep. 2026.