AMMAR, Abdalla S.; SALEM, Samir A.; BADR, Farid H. Rheological Properties of Wheat Flour Dough as Affected by Addition of Whey and Soy Proteins. Pakistan Journal of Nutrition, Pakistan, v. 10, n. 4, p. 302–306, 2011. DOI: 10.3923/pjn.2011.302.306. Disponível em: https://pjnonline.org/pjn/article/view/1405. Acesso em: 15 aug. 2025.