List of Articles Toast

• Open Access Article
  • Abstract Page
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  1 - 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
  
  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
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  • 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
  • Full-Text
  
  4 - Physicochemical and Rheological Properties of Toast Bread Baked by Yeast–Salt Method
  M. Karamirad S. Movahhed A.R. Shahab Lavasani
• Open Access Article
  • Abstract Page
  • Full-Text
  
  5 - Survey of antifungal effect of extract and essential oil of Lavender and the effect of each on physicochemical and sensory properties of toast bread
  Shabnam Haji Hosseini fatemeh Hosseinmardi Alireza Rahman
  10.30495/qafj.2023.1986479.1074