List of Articles اسید فیتیک Open Access Article Abstract Page Full-Text 1 - Influence of Formulation Variables and Extrusion Cooking Conditions on Functional and Nutritioanal Characteristics of Wheat Bran E. Millani G.A. Goli Movahhed M. Jafari Open Access Article Abstract Page Full-Text 2 - 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 M. Khorasani M. Salehifar M. Mirzaei Open Access Article Abstract Page Full-Text 3 - چالش ها و راهکارهای پیش رو برای بهبود سوء تغذیه از طریق غنی سازی زیستی گندم مجید عبدلی عزت اله اسفندیاری Open Access Article Abstract Page Full-Text 4 - Effects of Wheat and Bean Residues along with Zinc Sulfate Application on some Qualitative and Quantitative Characteristices of Wheat Abolfazl Baghbani Amir Kadkhodaie Seyed Ali Mohammad Modarres-Sanavy Open Access Article Abstract Page Full-Text 5 - Effect of Foliar Application of Zinc on Seed Yield and Quality of Dry-land Wheat, in Hashtrood Esmaeil Karimi-Asl Bahram Mirshekari Ezatollah Esfandiari Farhad Farahvash Ebrahim Khalilvand Behrozyar 10.30495/jcep.2020.671174 Open Access Article Abstract Page Full-Text 6 - Improvement of Agronomic and Qualitative Characters of Durum Wheat (Triticum turgidum L. var. durum) Genotypes by Application of Zinc Sulfate under Zinc Deficiency Stress Ezatollah Esfandiari Majid Abdoli Open Access Article Abstract Page Full-Text 7 - Improving the Quality and Shelf life of Barbari Bread Based on Mixed Whole Flour Using Spontaneously Fermented Sourdough and Sourdough Containing Lactobacillus plantarum Sara Naji Tabasi Mostafa Shahidi Noghabi Marzieh Hosseini Nezhad Hossein Zamani Toktam Hejrani 10.30495/jfst.2021.1916953.1689
