lavash
Selected indexed studies
- Utilizing Quinoa Flour for Functional Lavash Bread Production. (Food Sci Nutr, 2025) [PMID:40621188]
- Open fire ovens and effects of in-home lavash bread baking on carbon monoxide exposure and carboxyhemoglobin levels among women in rural Armenia. (Indoor Air, 2020) [PMID:31724228]
- Evaluation of nutrients in bread: a systematic review. (J Health Popul Nutr, 2022) [PMID:36376938]
_Worker-drafted node — pending editorial review._
Connections
lavash helps
Sources
- Utilizing Quinoa Flour for Functional Lavash Bread Production. (2025) pubmed
- Open fire ovens and effects of in-home lavash bread baking on carbon monoxide exposure and carboxyhemoglobin levels among women in rural Armenia. (2020) pubmed
- Evaluation of nutrients in bread: a systematic review. (2022) pubmed
- The effect of daily consumption of different doses of fortified Lavash bread versus plain bread on serum vitamin-D status, body composition, metabolic and inflammatory biomarkers, and gut microbiota in apparently healthy adult: study protocol of a randomized clinical trial. (2019) pubmed
- Potential toxic elements (PTEs) concentration in wheat and flour products in Iran: A probabilistic risk assessment. (2022) pubmed
- The Potential of Edible Films, Sheets, and Coatings Based on Fruits and Vegetables in the Context of Sustainable Food Packaging Development. (2023) pubmed
- Glycemic Index (GI) Values for Major Sources of Dietary Carbohydrates in Iran. (2020) pubmed
- The analysis and probabilistic health risk assessment of polycyclic aromatic hydrocarbons in cereal products. (2022) pubmed
- Acrylamide Content of Experimental and Commercial Flatbreads. (2019) pubmed
- Measurement of Iron in Flour and Commonly-Used Breads Baked in Isfahan, Iran: A Risk Assessment Study with Monte Carlo Simulation. (2024) pubmed