@article{paperid:1011520, author = {B. Nasehi and Mortazavi, Sayed Ali and Razavi, Seyed Mohammad Ali and Nassiri Mahallati, Mehdi and R. Karim}, title = {Optimization of the extrusion conditions and formulation of spaghetti enriched with full-fat soy flour based on the cooking and color quality}, journal = {International Journal of Food Sciences and Nutrition }, year = {2009}, volume = {60}, number = {4}, month = {April}, issn = {0963-7486}, pages = {205--214}, numpages = {9}, keywords = {Functional spaghetti; cooking characteristics; image analysis; processing variables}, }