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Journal of Food Quality
Volume 2017 (2017), Article ID 2618020, 10 pages
https://doi.org/10.1155/2017/2618020
Research Article

A Comparative Study of Partial Replacement of Wheat Flour with Whey and Soy Protein on Rheological Properties of Dough and Cookie Quality

College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China

Correspondence should be addressed to Xiaozhi Tang

Received 3 January 2017; Revised 31 March 2017; Accepted 12 April 2017; Published 11 May 2017

Academic Editor: Susana Fiszman

Copyright © 2017 Xiaozhi Tang and Junfei Liu. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Xiaozhi Tang and Junfei Liu, “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, vol. 2017, Article ID 2618020, 10 pages, 2017. doi:10.1155/2017/2618020