Hiran Karim H. Partially substituting wheat bread with Psyllium husk flour: Nutritional, Textural, and Sensory Characteristics Study. UTJagr [Internet]. 2025 Dec. 7 [cited 2025 Dec. 12];14(2):363-7. Available from: http://www.jam.utq.edu.iq/index.php/main/article/view/567