@article { author = {}, title = {Effects of shortening replacement with Nutrim oat bran on pH, specific volume, hardness and sensory properties of shortened cake}, journal = {Food Research Journal}, volume = {23}, number = {1}, pages = {97-106}, year = {2013}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {اثر جایگزینی شورتنینگ با نوتریم سبوس جو دوسر بر pH ، حجم مخصوص ، سفتی و ویژگی های حسی کیک روغنی}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_221.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_221_47a448e0bdd79690a616987890634166.pdf} }