(1)
Ammar, A. S.; Salem, S. A.; Badr, F. H. Rheological Properties of Wheat Flour Dough As Affected by Addition of Whey and Soy Proteins. Pak. J. Nutr. 2011, 10 (4), 302–306. https://doi.org/10.3923/pjn.2011.302.306.