Research Article
A Comparative Study of Partial Replacement of Wheat Flour with Whey and Soy Protein on Rheological Properties of Dough and Cookie Quality
Figure 1
The effect of whey and soy protein addition on , , and tan δ of wheat dough with frequency sweep: WP ((a), (b)); SP ((c), (d)).
(a) |
(b) |
(c) |
(d) |