HIRAN KARIM, Hiran. Partially substituting wheat bread with Psyllium husk flour: Nutritional, Textural, and Sensory Characteristics Study. University of Thi-Qar Journal of agricultural research, [S. l.], v. 14, n. 2, p. 363–373, 2025. DOI: 10.54174/0605e552. Disponível em: https://jam.utq.edu.iq/index.php/main/article/view/567.. Acesso em: 12 dec. 2025.