[1]
M. Zerlasht, “The impact of fenugreek, black cumin, and garlic on dough rheology, bread quality, antimicrobial activity, and microstructural analysis using a scanning electron microscope”, Ital. J. Food Sci., vol. 36, no. 4, pp. 26–37, Sep. 2024, doi: 10.15586/ijfs.v36i4.2629.