1. AACC (2010). Approved methods of the American association of cereal chemists. St. Paul, MN, USA.
2. Use of fermented sprouted mung bean (Vigna radiata) containing protective starter culture LAB to produce clean-label fortified wheat bread;Aryashad;International Journal of Food Science & Technology,2023
3. Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension;Axel;Critical Reviews in Food Science and Nutrition,2017
4. Amaranth proteins as a source of bioactive peptides: A review;Ayala-Niño;International Food Research Journal,2020
5. Physicochemical, rheological, and sensory evaluation of voluminous breads enriched by purslane (Portulaca oleracea L.);Delvarianzadeh;Italian Journal of Food Science,2020