1. A Systematic Review of Gluten-Free Dough and Bread: Dough Rheology, Bread Characteristics, and Improvement Strategies
2. D. S. M. Al-Obaidy, J. M. Al-Juboory, A. H. Al-Juboory, Estimation of genetic parameters and construction of selection indices for exotic and endogenous mays cultivars. J. Tikrit Univ. For Agri. Sci., 15(1):8–19. (2015). http://scholar.google.com/citations?user=W_BYbnkAAAAJ&hl=ar
3. R.K.Sing, and B.D. Chaudhary, Biometrical methods in quantitative Genetic analysis. Kalyani. publishers, New Delhi-Ludhiana. (2007). http://edu.smkn1-tuban.sch.id/64E545B27/biometrical-methods-in-quantitative-geneticanalysis.html
4. B. H. Hadi, W. A. Hassan, and N. Sh. Khalaf, Phenotypic and Genotypic Variation and Correlation Coefficient and Path Analysis for Wheat Varieties (Triticum aestivum L.). Al-Furat J. Agric. Sci., 8(4):202–212. (2011). http://www.ejs-agri.com/PageViewer.aspx?id=51
5. A. S. J. Al-Obaidy, Study the genetic behavior for different cultivars of bread wheat (Triticum aestivum L.) by using factorial mating design. MSc. Theses, Field Crop Dept., Coll. Agric., Tikrit Univ., Iraq (2018). http://cagr.tu.edu.iq/news/1208-%D8%