@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}, }