Current Issue Issue 3 Vol 18 Autumn 2023 Submit Your Paper Published Issues Vol. 18 ✓ Issue 3 - Autumn 2023 ✓ Issue 2 - Summer 2023 ✓ Issue 1 - Spring 2023 Vol. 17 ✓ Issue 4 - Winter 2023 ✓ Issue 3 - Autumn 2022 ✓ Issue 2 - Summer 2022 ✓ Issue 1 - Spring 2022 Vol. 16 ✓ Issue 4 - Winter 2022 ✓ Issue 3 - Autumn 2021 ✓ Issue 2 - Summer 2021 ✓ Issue 1 - Spring 2021 Vol. 15 ✓ Issue 4 - Winter 2021 ✓ Issue 3 - Autumn 2020 ✓ Issue 2 - Summer 2020 ✓ Issue 1 - Spring 2020 Vol. 14 ✓ Issue 4 - Winter 2020 ✓ Issue 3 - Autumn 2019 ✓ Issue 2 - Summer 2019 ✓ Issue 1 - Spring 2019 Vol. 13 ✓ Issue 4 - Winter 2019 ✓ Issue 3 - Autumn 2018 ✓ Issue 2 - Summer 2018 ✓ Issue 1 - Spring 2018 Vol. 12 ✓ Issue 4 - Winter 2018 ✓ Issue 3 - Autumn 2017 ✓ Issue 2 - Summer 2017 ✓ Issue 1 - Spring 2017 Vol. 11 ✓ Issue 4 - Winter 2017 ✓ Issue 3 - Autumn 2016 ✓ Issue 2 - Summer 2016 ✓ Issue 1 - Spring 2016 Vol. 10 ✓ Issue 4 - Winter 2016 ✓ Issue 3 - Autumn 2015 ✓ Issue 2 - Summer 2015 ✓ Issue 1 - Spring 2015 Vol. 6 ✓ Issue 4 - Winter 2012 ✓ Issue 3 - Autumn 2018 ✓ Issue 2 - Summer 2011 ✓ Issue 1 - Spring 2011 Vol. 5 ✓ Issue 4 - Winter 2011 ✓ Issue 3 - Autumn 2018 ✓ Issue 2 - Summer 2010 ✓ Issue 1 - Spring 2010 Vol. 4 ✓ Issue 4 - Winter 2010 ✓ Issue 3 - Autumn 2009 ✓ Issue 2 - Summer 2009 ✓ Issue 1 - Spring 2009 Vol. 0 ✓ 0 Menu • Evaluation Process • Publication Ethics • About Journal • Aims and Scope Contact Journal Browse • Current Issue • By Issue • Author Index • By Subject • By Author
List of Articles Orang Eyvazzadeh Open Access Article Abstract Page Full-Text 1 - The Study of Using Mixture of Wheat flour and different levels of Quinoa flour on Farinograph and Extensograph Properties of Baguette Bread Shahin Yusefkhan Alireza Shahab Lavasani Orang Eyvazzadeh 20.1001.1.17354226.1398.14.3.4.7
