Enhancing Dough Quality: The Effects of Transglutaminase and Glucose Oxidase on Stability and Mixing Resistance (Nashmil Ali Abdul, Mohamad Wajeeh M. Saeed, A. M. Salih, Sonia Sardar Talb, Roshna Akrm Ali, Solin Jawhar Mohammed Sdiq, & Azhin Bakhtyar Mahmood Abdulrahman , Trans.). (2025). International Journal of Scientific Research in Modern Science and Technology, 4(4), 07-20. https://doi.org/10.59828/ijsrmst.v4i4.313