@article{
  author = {Khorasani, M., Salehifar, M., Mirzaei, M.},
  title = {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},
  journal = {Journal of Food Technology and Nutrition},
  year = {2018},
  volume = {15},
  issue = {2},
  pages = {63-76},
  doi = {},
  url = {https://sanad.iau.ir/fa/Article/832564}
}