A. Feyzipour, S. Seyedain, A. Taslimi, and S. Mazloumi, “The Enzymic Activity in Flour and its Effect on the Quality of the Iranian Traditional Breads (Barbari and Lavash)”, Pak. J. Nutr., vol. 5, no. 3, pp. 263–268, Apr. 2006, doi: 10.3923/pjn.2006.263.268.