sangak Iranian
Selected indexed studies
- Simultaneous Analysis of 10 Priority PAHs in Iranian Sangak Bread Samples by Developing a GC-MS Method. (Iran J Pharm Res, 2021) [PMID:34567172]
- Occurrence and risk assessment of hydroxymethylfurfural in Iranian traditional breads using green chemistry. (NPJ Sci Food, 2025) [PMID:40379711]
- Evaluation of iron content in bakery flour samples of Tehran, Iran. (Heliyon, 2023) [PMID:36711301]
_Worker-drafted node — pending editorial review._
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Sources
- Evaluation of nutrients in bread: a systematic review. (2022) pubmed
- Glycemic Index (GI) Values for Major Sources of Dietary Carbohydrates in Iran. (2020) pubmed
- Occurrence and risk assessment of hydroxymethylfurfural in Iranian traditional breads using green chemistry. (2025) pubmed
- Simultaneous Analysis of 10 Priority PAHs in Iranian Sangak Bread Samples by Developing a GC-MS Method. (2021) pubmed
- Evaluation of iron content in bakery flour samples of Tehran, Iran. (2023) pubmed
- Effect of Lactobacillus casei- casei and Lactobacillus reuteri on acrylamide formation in flat bread and Bread roll. (2016) pubmed
- Physico-chemical and functional properties of spray-dried sourdough in breadmaking. (2013) pubmed
- Health risk assessment of exposure to Polycyclic Aromatic Hydrocarbons in bread from Iranian markets: Application of monte carlo simulation approach. (2026) pubmed
- Phytase supplementation improves blood zinc in rats fed with high phytate Iranian bread. (2012) pubmed
- Zinc and Manganese of serum were negatively, but Copper positively influenced by Iron elevation in diet of male Wistar rats. (2018) pubmed