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    • List of Articles Bread

      • Open Access Article
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        1 - Effect of Lactic Acid, Ascorbic Acid, and Azodicarbonamide on Microstructure and Organoleptic Properties of Sangak Bread
        S. Zeidvand S. Movahhed P. Rajaei
        10.30495/jfbt.2023.61182.10272
      • Open Access Article
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        2 - Effect of Using Lactobacillus Brevis IBRC-M10790 and Baker’s Yeast on Phytate Degradation of Sourdough and Barbari Bread
        H. Hadaegh S. M. Seyyedain Ardabili M. Tajabadi Ebrahimi M. Chamani R. Azizi Nezhad
      • Open Access Article
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        3 - The Influence of Aloe Vera Powder on Dough Properties and the Quality of Barbari Bread
        M. Jafari S. H. Hosseini Ghaboos
      • Open Access Article
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        4 - Effect of Inulin and Resistant Starch on Some of Qualitative Properties of Baguette Bread
        R. Moghaddasi S. Movahhed H. Ahmadi Chenarbon
      • Open Access Article
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        5 - Fluidized Bed Microencapsulation of Lactobacillus Sporogenes with Some Selected Hydrocolloids for Probiotic Bread Production
        S.S. Mirzamani A.R. Bassiri H. Tavakolipour M.H. Azizi M. Kargozari
      • Open Access Article
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        6 - Production of Lavash Bread by Yeast – Salt Method and Determining the Rheological Properties of Its Dough
        S. Movahhed H. Ahmadi Chenarbon Gh. Rooshenas
      • Open Access Article
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        7 - The Effect of Adding Sweet Basil Seed Powder (Ocimum basilicum L.) on Rheological Properties and Staling of Baguette Bread
        R. Rezapour B. Ghiassi Tarzi S. Movahed
      • Open Access Article
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        8 - Effects of Carboxymethyl Cellulose, Pectin and Guar on Dough Rheology and Quality of Toast Breads
        E. Karbala’e Husseina S. Movahhed A.R. Shahab Lavasani
        10.30495/jfbt.2022.19732
      • Open Access Article
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        9 - Physicochemical and Rheological Properties of Toast Bread Baked by Yeast–Salt Method
        M. Karamirad S. Movahhed A.R. Shahab Lavasani
      • Open Access Article
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        10 - The Effect of Marve Seed Gum (Salvia macrosiphon Boiss) on the Qualitative and Rheological Properties and Staling of Baguette Bread
        V. Esmaeilifard B. Ghiassi Tarzi R. Azizi Nezhad
      • Open Access Article
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        11 - Interactions of Hydrocolloid and Emulsifier on Rebuilding Gluten Network of Damaged Wheat and Taftoon Bread Quality
        Z. Sheikholeslami M. Karimi T. Hejrani
      • Open Access Article
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        12 - Influence of Natural Humectants on Rheological Properties and Staling of Bread
        Z. Sheikholeslami M. Karimi T. Hejrani
      • Open Access Article
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        13 - Improving Effects of Lactic Acid, Ascorbic Acid, and Azodicarbonamide on the Qualitative Properties of Sangak Bread
        S. Zeidvand S. Movahhed
      • Open Access Article
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        14 - Hydrocolloids-germinated wheat flour interactions in the formulation of a thin flatbread packaged with an active modified atmosphere packaging system
        Banafsheh Hejazi Maryam Mizani
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