AKRAM, A., OMID, M., GOLMOHAMMADI, A., & GHASEMI VARNAMKHASTI, M. (2010). Effects of Wheat Flour and Baking Temperature on the Quality of Iranian Flat Bread-Part I: Physico-chemical Properties. Asian Journal of Chemistry, 21(5), 3910–3920. Retrieved from https://asianpubs.org/index.php/ajchem/article/view/17370