@article{paperid:1010507,
author = {,  and Mortazavi, Sayed Ali and Razavi, Seyed Mohammad Ali and Mazaheri Tehrani, Mostafa and Roselina Karim},
title = {Effects of processing variables and full fat soy flour on nutritional and sensory properties of spaghetti using mixture design approach},
journal = {International Journal of Food Sciences and Nutrition },
year = {2009},
number = {60},
month = {February},
issn = {0963-7486},
pages = {112--125},
			numpages = {13},
keywords = {Spaghetti; enrichment; extrusion condition; mixture design; functional food},
}