%0 Journal Article %A Nasehi and B. and Mortazavi and S. A. and Razavi and S. %D 2013 %J International Journal of Nutrition and Food Engineering %B World Academy of Science, Engineering and Technology %I Open Science Index 78, 2013 %T Mechanical Characteristics of Spaghetti Enriched with Whole Soy Flour %U https://publications.waset.org/pdf/7450 %V 78 %X 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. %P 411 - 414