“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”. 2015. Iraqi Journal of Market Research and Consumer Protection 7 (1): 95-108. https://jmracpc.uobaghdad.edu.iq/index.php/IJMRCP/article/view/175.