“Evaluation the fermentation capacity of commercial Baker′s yeast and effect of the salt concentration on breadLeavening.: Evaluation the fermentation capacity of commercial Baker′s yeast and effect of the salt concentration on breadLeavening”., IJMRCP, vol. 7, no. 1, pp. 95–108, Jun. 2015, Accessed: May 10, 2024. [Online]. Available: https://www.jmracpc.uobaghdad.edu.iq/index.php/IJMRCP/article/view/175