List of Articles Staling Open Access Article Abstract Page Full-Text 1 - Evaluation of Flaxseed (Linum usitatissimum L.) Flour on Quality and Organoleptic Properties of Toast Bread M. Pourabedin A. Arabi Open Access Article Abstract Page Full-Text 2 - The Effect of Molasses on Dough Rheological Properties and Quality of Toast Bread Alyeh Hashemi Khebreh Masoud Honarvar Seyyed Mahdi Seyedein Ardebili Homa Behmadi Open Access Article Abstract Page Full-Text 3 - The effect of some parameters in the formulation of Lavash bread and its shelf life extension B. Hejazi M. Mizani M. Mohamadzadeh Open Access Article Abstract Page Full-Text 4 - Investigation on the Effect of Green Tea Hydroalcoholic Extract on the Dough Rheological Properties and Staling of Barbari Bread Gh. Ghanbari M. Seyedain Ardabili M. Diyanat 10.30495/jftn.2021.19178 Open Access Article Abstract Page Full-Text 5 - Effect of Lactic Acid, Ascorbic Acid, and Azodicarbonamide on Microstructure and Organoleptic Properties of Sangak Bread S. Zeidvand S. Movahhed P. Rajaei 10.30495/jfbt.2023.61182.10272 Open Access Article Abstract Page Full-Text 6 - The Effect of Adding Sweet Basil Seed Powder (Ocimum basilicum L.) on Rheological Properties and Staling of Baguette Bread R. Rezapour B. Ghiassi Tarzi S. Movahed Open Access Article Abstract Page Full-Text 7 - The Effect of Marve Seed Gum (Salvia macrosiphon Boiss) on the Qualitative and Rheological Properties and Staling of Baguette Bread V. Esmaeilifard B. Ghiassi Tarzi R. Azizi Nezhad Open Access Article Abstract Page Full-Text 8 - Influence of Natural Humectants on Rheological Properties and Staling of Bread Z. Sheikholeslami M. Karimi T. Hejrani Open Access Article Abstract Page Full-Text 9 - Investigating the Impact of Wheat Bran and Heat-Resistant α-Amylase Enzyme Microcapsules on the Physicochemical Characteristics of Batter and Staling of Cake Golnaz Soltani Alireza Rahman Lida Shahsavani Mojarad Touraj Rahimi
