TY  - JOUR 
T1  - The quality characteristics of dough and toast bread prepared with wheat flour containing different levels of <i>Portulaca oleracea</i> leaf powder
JO  - Food Science and Technology
A1  - SADEGHZADEH BENAM, Natali
A1  - GOLI, Mohammad
A1  - SEYEDAIN ARDEBILI, Seyed Mahdi
A1  - VAEZSHOUSHTARI, Niloufar
SN  - 0101-2061
UL  - 10.1590/fst.60820
VL  - 42 
Y1  - 2022
PB  - Brasil 
ER  -