%0 Journal Article
%A Rasouli, Marjan, Ghiassi Tarzi, Babak, null, null, null, null
%T The Effect of Partial Replacement of Egg with Whey Protein Concentrate and Modified starch on the Qualitative and sensory Properties of Shortened Cake
%J Journal of Food Technology and Nutrition
%V 19
%N 3
%P 21-30
%D 2022
%R 10.30495/jftn.2022.42222.10945
%U https://sanad.iau.ir/fa/Article/832155