List of Articles Toast Open Access Article Abstract Page Full-Text 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 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 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 https://doi.org/10.71516/qafj.2024.915867 Open Access Article Abstract Page Full-Text 6 - Effect of Degree of Toasting of Taftoon Bread on Acrylamide Content and Comparison of Two Treatments Asparaginase Enzyme and Acetic Acid to Reduce it Masomeh Barani Mohammad Shahedi Bagh Khandan Milad Fathi 10.30495/jfst.2022.1957589.1792 Open Access Article Abstract Page Full-Text 7 - Effect of Adding Pomeogrant Peel Essential Oil on the Microbiological, Antioxidant and Sensory Properties of Toast Bread Shima Shahhosseini Fatemeh Hosseinmardi Alireza Rahman
