F. M. Ali, Rehab, and Ayman M. El-Anany. 2024. “Nutritional, Antioxidant, and Sensory Properties of Innovative Onion Pie Produced from Whole Wheat Flour, Carob Beans Flour, Onion, Scallions, and Roasted Seaweeds”. Italian Journal of Food Science 36 (3): 57-71. https://doi.org/10.15586/ijfs.v36i3.2590.