List of Articles Farinograph

• Open Access Article
  • Abstract Page
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  1 - Effect of Resistant Starch on the Quality Characteristics of Barbari Bread (Cooked in Oven)
  A. Lotfi CH. Esfandiari M. Seyedin Ardabili
  10.30495/jftn.2022.19309
• Open Access Article
  • Abstract Page
  • Full-Text
  
  2 - 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
  • Abstract Page
  • Full-Text
  
  3 - 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
  • Abstract Page
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  4 - Investigating the effects of potato peel powder and whey protein concentrate on the rheological, organoleptic and texture characteristics of oily Donuts
  Elnaz Khalafi Mania  Salehifar
  https://doi.org/10.71516/qafj.2024.915825
• Open Access Article
  • Abstract Page
  • Full-Text
  
  5 - Investigating the Use of Chestnut Shells to Improve Brioche Characteristics
  Khlood Waheeb Hussein S.H. Ridha Mais Mazin Al-Hamdani Thair L. Mizal Hayder Tariq Hanan Askar Hussny Mustafa Abdulkareem Mustaf
  10.22034/jon.2023.1989375.1227