FEYZIPOUR, A.R.; SEYEDAIN, S.M.; TASLIMI, A.; MAZLOUMI, S.M.T. The Enzymic Activity in Flour and its Effect on the Quality of the Iranian Traditional Breads (Barbari and Lavash). Pakistan Journal of Nutrition, [S. l.], v. 5, n. 3, p. 263–268, 2006. DOI: 10.3923/pjn.2006.263.268. Disponível em: https://pjnonline.org/pjn/article/view/352. Acesso em: 1 jul. 2025.