Abdalla S. Ammar
Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Saudi Arabia
Samir A. Salem
Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Saudi Arabia
Farid H. Badr
Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Saudi Arabia
PDF References
How to cite this article
Abdalla S. Ammar, Samir A. Salem and Farid H. Badr, 2011. Rheological Properties of Wheat Flour Dough as Affected by Addition of Whey and Soy Proteins. Pakistan Journal of Nutrition, 10: 302-306.
DOI: 10.3923/pjn.2011.302.306
URL: https://scialert.net/abstract/?doi=pjn.2011.302.306
DOI: 10.3923/pjn.2011.302.306
URL: https://scialert.net/abstract/?doi=pjn.2011.302.306