Scholarly Research Excellence
@article{(International Science Index):,
  title    = {Mechanical Characteristics of Spaghetti Enriched with Whole Soy Flour},
  author    = {Nasehi and  B. and  Mortazavi and  S. A. and  Razavi and  S.},
  country   = {},
  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 Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering},  volume    = {7},
  number    = {6},
  year      = {2013},
  pages     = {411 - 414},
  ee        = {},
  url       = {},
  bibsource = {},
  issn      = {eISSN:1307-6892},
  publisher = {World Academy of Science, Engineering and Technology},
  index     = {International Science Index 78, 2013},