OMID, M., A. AKRAM, A. GOLMOHAMMADI, and M. KERAMAT JAHROMI. 2010. “Effects of Wheat Flour and Baking Temperature on the Quality of Iranian Flat Bread-Part II: Thermophysical Properties”. Asian Journal of Chemistry 21 (5):3921-29. https://asianpubs.org/index.php/ajchem/article/view/17371.