%0 Journal Article
%A Khorasani, M., Salehifar, M., Mirzaei, M.
%T 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
%J Journal of Food Technology and Nutrition
%V 15
%N 2
%P 63-76
%D 2018
%R 
%U https://sanad.iau.ir/fa/Article/832564