Effect of Fat Replacement with Tahena on the Quality Properties of Shortened Cake. Baghdad Science Journal, Iraq, Baghdad, v. 9, n. 1, p. 57–62, 2012. DOI: 10.21123/bsj.2012.9.1.57-62. Disponível em: https://bsj.uobaghdad.edu.iq/index.php/BSJ/article/view/1333.. Acesso em: 20 dec. 2024.