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Al-Dabbas MM, Abu Samaan EG, Iqbal S, Hamad HJ, Al-Jaloudi R, Shahein M, Al-Nawasrah BA, Al-Zabt A, Al-Refaie D, Shehadeh N, et al. Antioxidant, Physiochemical, and Sensory Properties of Functional Marshmallow Produced from Honey, Strawberry Concentrates, and Hibiscus Extract. Foods. 2025; 14(2):265. https://doi.org/10.3390/foods14020265

Al-Dabbas, Maher M., Etaf G. Abu Samaan, Sehar Iqbal, Hani J. Hamad, Rawan Al-Jaloudi, Mohammad Shahein, Bha’a Aldin Al-Nawasrah, Abdalrahman Al-Zabt, Doa`a Al-Refaie, Nisreen Shehadeh, and et al. 2025. "Antioxidant, Physiochemical, and Sensory Properties of Functional Marshmallow Produced from Honey, Strawberry Concentrates, and Hibiscus Extract" Foods 14, no. 2: 265. https://doi.org/10.3390/foods14020265

Al-Dabbas, M. M., Abu Samaan, E. G., Iqbal, S., Hamad, H. J., Al-Jaloudi, R., Shahein, M., Al-Nawasrah, B. A., Al-Zabt, A., Al-Refaie, D., Shehadeh, N., & Abughoush, M. (2025). Antioxidant, Physiochemical, and Sensory Properties of Functional Marshmallow Produced from Honey, Strawberry Concentrates, and Hibiscus Extract. Foods, 14(2), 265. https://doi.org/10.3390/foods14020265