Sajad Pirsa

Conflicts of Interest The authors declare no conflicts of interest. Data Availability Statement The data that support the findings of this study are available on request from the corresponding author. References 1, , , and , “Extra Virgin Olive Oil: More Than a Healthy Fat,” European Journal of Clinical Nutrition 72, no. Suppl 1 (2019): 8–17. 2, , , et al., “Bioactive Compounds and Quality of Extra Virgin Olive Oil,” Food 9, no. 8 (2020): 1014.

CONFLICT OF INTEREST STATEMENT The authors declare no conflicts of interest. REFERENCES 1, , , , , , Trends Food Sci. Technol. 2022, 119, 122. 2, , , , , , Polym. Bull. 2021, 79, 1. 3, , , , J. Polym. Environ. 2022, 30, 4114. 4, , , Polym. Bull. 2022, 79, 11317. 5, , Main Group Chem. 2021, 20, 133. 6, , , , Polym. Bull. 2022, 79, 8217. 7, , , , J. Mol. Liq. 2021, 344, 117738. 8, , Molecules 2020, 25, 3981. 9, , , , , Int. J. Biol. Macromol. 2020, 164, 304. 10, , , , J. Hazard. Mater. 2017, 322, 129. 11, , , , , J.

1 INTRODUCTION Bread is one of the most important staple foods in the world and is generally considered a perishable commodity. Bread is very important in human nutrition as a source of protein and carbohydrates (Kourkouta et al., 2017; Shewry & Hey, 2015). Yufka, as semiprepared flatbread, is a paste with very little thickness, which is the birthplace of Turkey and is used in the preparation of the most delicious dishes of this country (Erkmen & Bozoglu, 2016; Sevgili et al., 2023).