“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, vol. 7, no. 1, June 2015, pp. 95-108, https://jmracpc.uobaghdad.edu.iq/index.php/IJMRCP/article/view/175.