Enzymatic hydrolysis of whey and casein protein- effect on functional, rheological, textural and sensory properties of breads

Effect of whey and casein protein hydrolysates on rheological, textural and sensory properties of cookies

[Effect of the addition of soy flour and whey protein concentrate on bread quality and mineral dialyzability]

Enrichment of macaroni with cellulose-derivative protein complex from whey and corn steep liquor

Thanks for time and attention. I guess you did not get the point of my question. I am wondering to work on producing Doogh( Iranian Drink yogurt) not working on what you have mentioned.

Thanks.

 Effect of modified whey protein concentrates on instrumental texture analysis of frozen dough

Method for producing frozen yeast-leavened dough

i am sorry, it was misunderstanding i thought that you may work with dough as i don't know what is Doogh mean??