@article{sadeghzadeh benam_goli_seyedain ardebili_vaezshoushtari_2022,  title={The quality characteristics of dough and toast bread prepared with wheat flour containing different levels of <i>Portulaca oleracea</i> leaf powder},  volume={42},  ISSN={0101-2061},  url={https://doi.org/10.1590/fst.60820},  DOI={10.1590/fst.60820},  journal={Food Science and Technology},  publisher={Sociedade Brasileira de Ciência e Tecnologia de Alimentos},  author={SADEGHZADEH BENAM, Natali and GOLI, Mohammad and SEYEDAIN ARDEBILI, Seyed Mahdi and VAEZSHOUSHTARI, Niloufar},  year={2022},  pages={e60820} }