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. Iraqi Journal of Market Research and Consumer Protection, [S. l.], v. 7, n. 1, p. 95–108, 2015. Disponível em: https://jmracpc.uobaghdad.edu.iq/index.php/IJMRCP/article/view/175.. Acesso em: 27 apr. 2024.