“ﺗﺄﺛﯾر إﺿﺎﻓﺔ اﻟﺑروﺗﯾن اﻟﻧﺑﺎﺗﻲ اﻟﻣﺻﻧﻊ ﻓﻲ اﻟﺻﻔﺎت اﻟﻧوﻋﯾﺔ واﻟﺣﺳﯾﺔ ﻟﻣﻧﺗوج ﻓطﺎﺋر ﻟﺣم اﻟﻌﺟل اﻟﻣﻔروم”. Journal of the College of Education for Women, vol. 23, no. 4, Feb. 2019, https://jcoeduw.uobaghdad.edu.iq/index.php/journal/article/view/909.