%0 Journal Article
%T Effects of processing variables and full fat soy flour on nutritional and sensory properties of spaghetti using mixture design approach
%A , 
%A  Mortazavi, Sayed Ali
%A  Razavi, Seyed Mohammad Ali
%A  Mazaheri Tehrani, Mostafa
%A  Roselina Karim
%J International Journal of Food Sciences and Nutrition 
%@ 0963-7486
%D 2009