List of Articles Staling

• Open Access Article
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  1 - Evaluation of Flaxseed (Linum usitatissimum L.) Flour on Quality and Organoleptic Properties of Toast Bread
  M. Pourabedin A. Arabi
• Open Access Article
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  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
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  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
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  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
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  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
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  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
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  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