Abdalrhman, Mohammed Abdalwhab Mohammed, et al. “Chemical Characteristics and Quality Changes of Syrup and Massecuite Across Boiling House Stages in Raw Sugar Manufacture”. American Journal of Food Science and Technology, vol. 5, no. 1, Mar. 2026, pp. 55-59, https://doi.org/10.54536/ajfst.v5i1.7078.