TY  - JOUR
AU  - Khorasani, M.
AU  - Salehifar, M.
AU  - Mirzaei, M.
TI  - The Effect of the Type and Quality of Leavening and Flour on the Reduction of the Concentration of Phytic Acid and Qualitative Characteristics of the Dough and Toast Bread
JO  - Journal of Food Technology and Nutrition
VL  - 15
IS  - 2
SP  - 63
EP  - 76
PY  - 2018
DO  - 
ER  -