Ebrahimi, F., Department of Food Science and Technology, Ayatollah Amoli Branch of Islamic Azad University, Amol, Iran

• Effect of Pre-gelatinized Wheat Starch on Physical and Rheological Properties of Shortened Cake Batter and Cake Texture

  F. Ebrahimi, B. G. Tarzi, M. Asghari

  Engineering, Technology & Applied Science Research

  Volume: 6 | Issue: 5 | Pages: 1162-1166 | October 2016 | https://doi.org/10.48084/etasr.751

  • Abstract
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