"Chemical Composition, Falling Number and Gluten Quality of Three Commercial Wheat Brands" (2014) University of Kordofan Journal of Natural Resources & Enviromental Studies, 1(01), ص 54–59. موجود في: https://journals.kordofan.edu.sd/jr/index.php/ukjnres/article/view/7 (تاريخ الوصول: 1 يناير 2026).