ZERLASHT, Mehwish et al. The impact of fenugreek, black cumin, and garlic on dough rheology, bread quality, antimicrobial activity, and microstructural analysis using a scanning electron microscope. Italian Journal of Food Science, Singapore, v. 36, n. 4, p. 26–37, 2024. DOI: 10.15586/ijfs.v36i4.2629. Disponível em: https://www.itjfs.com/index.php/ijfs/article/view/2629. Acesso em: 16 apr. 2026.