A comparative study of partial replacement of wheat flour with whey and soy protein on rheological properties of dough and cookie quality

Journal of Food Quality

Volumn 2017, Issue , 2017, Pages

  Tang, Xiaozhi ^a   Liu, Junfei ^a  

^a NANJING UNIVERSITY OF FINANCE AND ECONOMICS   (China)

Author keywords

[No Author keywords available]

Indexed keywords

BAKERY PRODUCTS; GELATION; HEAT TREATMENT; RHEOLOGY; WATER ABSORPTION;

COMPARATIVE STUDIES; DEVELOPMENT TIME; OSCILLATORY SHEAR; OVERALL ACCEPTABILITY; PARTIAL REPLACEMENT; RHEOLOGICAL PROPERTY; WHEAT FLOURS; WHEY PROTEINS;

PROTEINS;

EID: 85019729138     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1155/2017/2618020     Document Type: Article

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