Feyzipour, A., Seyedain, S., Taslimi, A., & Mazloumi, S. (2006). The Enzymic Activity in Flour and its Effect on the Quality of the Iranian Traditional Breads (Barbari and Lavash). Pakistan Journal of Nutrition, 5(3), 263-268. https://doi.org/10.3923/pjn.2006.263.268