%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