EBRAHIMI, F.; TARZI, B. G.; ASGHARI, M. Effect of Pre-gelatinized Wheat Starch on Physical and Rheological Properties of Shortened Cake Batter and Cake Texture. Engineering, Technology & Applied Science Research, Greece, v. 6, n. 5, p. 1162–1166, 2016. DOI: 10.48084/etasr.751. Disponível em: https://www.etasr.com/index.php/ETASR/article/view/751. Acesso em: 28 nov. 2021.