Optimization of the extrusion conditions and formulation of spaghetti enriched with full-fat soy flour based on the cooking and color quality

✍ Scribed by Nasehi, B.; Mortazavi, S. A.; Razavi, S. M. A.; Mahallati, M. Nasiri; Karim, R.

• Book ID: 121662758
• Publisher: Informa plc
• Year: 2009
• Tongue: English
• Weight: 261 KB
• Volume: 60
• Category: Article
• ISSN: 0963-7486
• DOI: 10.1080/09637480902787601