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International Journal of Food Sciences and Nutrition Volume 60, 2009 - Issue sup4: Plant based foods & nutritional outcome
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Optimization of the extrusion conditions and formulation of spaghetti enriched with full-fat soy flour based on the cooking and color quality

B. Nasehi Department of Food Science and Technology, Ramin Agricultural and Natural Resource University, Molasani, Ahvaz, IranCorrespondence[email protected]
,
S. A. Mortazavi Department of Food Science and Technology, Ferdowsi University of Mashhad, Iran
,
S. M. A. Razavi Department of Food Science and Technology, Ferdowsi University of Mashhad, Iran
,
M. Nasiri Mahallati Department of Agronomy, Ferdowsi University of Mashhad, Iran
&
R. Karim Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia
Pages 205-214 | Published online: 21 Sep 2009

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