Lavash (French Wikipedia)

Analysis of information sources in references of the Wikipedia article "Lavash" in French language version.

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2books.google.com

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1smithsonianmag.com

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1eurasianet.org

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1independent.co.uk

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books.google.com

(en) Sergio O. Serna-Saldivar, Cereal Grains : Laboratory Reference and Procedures Manual, CRC Press, 2012, 394 p. (ISBN 978-1-4398-5565-2, lire en ligne), p. 217

« Lavash is another popular flat cracker bread with ancient roots in Armenia. »
(en) Lauren Chattman, Bread Making : A Home Course : Crafting the Perfect Loaf, From Crust to Crumb, Storey Publishing, 2011, 296 p. (ISBN 978-1-60342-700-5, lire en ligne), p. 202

« Lavash is a thin, yeast-raised flatbread that originated in Armenia and is now popular in a much wider area that includes Turkey, Georgia, and Iran. »

doi.org

dx.doi.org

(en) Bob Duckett, « Encyclopedia of Jewish Food 2011280 Gil Marks. Encyclopedia of Jewish Food », Reference Reviews, Hoboken, NJ, Wiley, vol. 25, n^o 6,‎ 2010, p. 38-39 (ISBN 978 0 470 39130 3, ISSN 0950-4125, DOI 10.1108/09504121111156184, lire en ligne, consulté le 14 janvier 2019).

eurasianet.org

(en) Giorgi Lomsadze, « Armenia, Azerbaijan at Loggerheads Over Lavash », EurasiaNet,‎ 3 décembre 2014 (lire en ligne, consulté le 10 décembre 2016).

independent.co.uk

(en) Bethan McKernan, « A “pizza war” has broken out between Turkey and Armenia », The Independent,‎ 27 octobre 2016 (lire en ligne, consulté le 10 décembre 2016).

issn.org

portal.issn.org

(en) Bob Duckett, « Encyclopedia of Jewish Food 2011280 Gil Marks. Encyclopedia of Jewish Food », Reference Reviews, Hoboken, NJ, Wiley, vol. 25, n^o 6,‎ 2010, p. 38-39 (ISBN 978 0 470 39130 3, ISSN 0950-4125, DOI 10.1108/09504121111156184, lire en ligne, consulté le 14 janvier 2019).

smithsonianmag.com

(en) « Tastes of Memory: How to Bake an Authentic Armenian Lavash », Smithsonian.

worldcat.org

(en) Reinhart, Peter, The Bread Baker's Apprentice : Mastering the Art of Extraordinary Bread, Ten Speed Press, 2001, 320 p. (ISBN 978-1-60774-129-9, 1607741296 et 1299168434, OCLC 748281800).