Keywords = Bread
Number of Articles: 3

Phytic Acid Concentration and Phytic Acid: Zinc Molar Ratio in Wheat Cultivars and Bread Flours, Fars Province, Iran

Volume 13, Issue 5, September and October 2011, Pages 743-755

M. Tavajjoh, J. Yasrebi, N. Karimian, V. Olama

Effects of Oat Flour on Dough Rheology, Texture and Organoleptic Properties of Taftoon Bread

Volume 9, Issue 3, July and August 2007, Pages 227-234

M. Salehifar, M. Shahedi, M. Shahedi

Journal of Agricultural Science and Technology