@article{(Open Science Index):https://publications.waset.org/pdf/7450,
	  title     = {Mechanical Characteristics of Spaghetti Enriched with Whole Soy Flour},
	  author    = {Nasehi and  B. and  Mortazavi and  S. A. and  Razavi and  S.},
	  country	= {},
	  institution	= {},
	  abstract     = {The influence of full-fat soy flour (FFSF) and
extrusion conditions on the mechanical characteristics of dry
spaghetti were evaluated. Process was performed with screw speed of
10-40rpm and water circulating temperature of 35-70°C. Data
analysis using mixture design showed that this enrichment resulted in
significant differences in mechanical strength.},
	    journal   = {International Journal of Nutrition and Food Engineering},
	  volume    = {7},
	  number    = {6},
	  year      = {2013},
	  pages     = {411 - 414},
	  ee        = {https://publications.waset.org/pdf/7450},
	  url   	= {https://publications.waset.org/vol/78},
	  bibsource = {https://publications.waset.org/},
	  issn  	= {eISSN: 1307-6892},
	  publisher = {World Academy of Science, Engineering and Technology},
	  index 	= {Open Science Index 78, 2013},
	}