1. Hagh Nazari S, Zaringhalami S. Qualitative features of yeast used in Zanjan's bakeries. Journal of Food Science and Technology. 2016;13(58):31-45.

2. Gholami Parizad A, Amarlooei A, Jalali Glosang A, Naseri- Far R. Bread and its health problems in the bakeries of the urban areas of Ilam province, 2003-2004. Journal of Ilam University of Medical Sciences 1384;13(1):44-9. [in persian].

3. Omidvar N, Aminpor A, Ghavam Sadri M, Kavian F, Rokni S. Knowledge, Attitude and bread bakers in Tehran on various aspects of bread production. Iranian Journal of Nutrition and Food Sciences. 2007;2(2):27-36. [in persian].

4. Malacootian M, Luluei M. Bread quality and health status of bakeries in Rafsanjan. Journal of Rafsanjan University of Medical Sciences. 2003;2(3):1-6. [in persian].

5. Madani A, Goodarzi B, Soleimani-Ahmadi M, Dindarlo K, Alipoor V. Hygiene status in urban bakeries of Bandar Abbas in 2012. Journal of Preventive Medicine. 2014;1(1):10-5 [in persian].

6. Ghajarbeygi P, Kazeminia M, Mahmoudi R. Determine the Quality of Bread Samples Used in Qazvin, Iran. Journal of Chemical Health Risks. 2018;8(1):1-8. [in persian].

7. Allipour Birgani R, kianirad A, Takian A, Pouraram h. Bread Wastage in Iran during 2001-2021: A Systematic Review. Payesh (Health Monitor) Journal. 2021;20(6):687-702. [DOI:10.52547/payesh.20.6.687]

8. Kashi G. Investigating the mildew and yeast in the bakeries of Abhar City, Iran. Heliyon. 2024;10(18):e37956. [DOI:10.1016/j.heliyon.2024.e37956]

9. Bazhan M, Nasseri E, Shafiei Sabet F. Challenges and Barriers to Improve Quality of Traditional Flat Breads in Iran. Iranian Journal of Nutrition Sciences and Food Technology. 2021;16(1):47-60. [DOI:10.52547/nsft.16.1.47]

10. Pourkhajoei S, Goudarzi R, Amiresmaeili M, Nakhaee N, Yazdi-Feyzabadi V. Estimation of economic burden of high salt intake in cardiovascular disease attributed to hypertension in Iran. Cost Effectiveness and Resource Allocation. 2025;23:1-10. [DOI:10.1186/s12962-025-00631-x]

11. Bazhan M, Shafiei Sabet F. Strategies to improve the quality of wheat-flour-bread chain in Iran: the perspective of different stakeholders. BMC Research Notes. 2022: 15(1): p. 331. [DOI:10.1186/s13104-022-06225-7]