PAKDAMAN LAHIJI, R.; MOHAMMADI, M.; MOSLEMY, M.; AMINIGRAM, P. Effect of shortening type on the rheological characteristics of cookie dough. Archives of Advances in Biosciences, [S. l.], v. 4, 2013. DOI: 10.22037/jps.v4i0.4109. Disponível em: https://journals.sbmu.ac.ir/aab/article/view/4109. Acesso em: 3 may. 2024.