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, vol. 36, no. 4, Sept. 2024, pp. 26-37, https://doi.org/10.15586/ijfs.v36i4.2629.