Z. H. Mahdi and K. A. Shakir, “EFFECT OF PARTIAL REPLACEMENT OF WHEAT AND RICE FLOUR BY MODIFIED STARCH ON CAKE AND BISCUIT QUALITATIVE AND SENSORY PROPERTIES”, Iraqi J. Agric. Sci., vol. 57, no. 2, pp. 488–501, Feb. 2026, doi: 10.36103/9vrckz11.