Sultan, M. Tauseef, et al. “Utilization of Nigella Sativa L. Essential Oil to Improve the Nutritive Quality and Thymoquinone Contents of Baked Products”. Pakistan Journal of Nutrition, vol. 11, no. 10, Sept. 2012, pp. 910–915, https://doi.org/10.3923/pjn.2012.910.915.