%0 Journal Article
%T Optimization of the extrusion conditions and formulation of spaghetti enriched with full-fat soy flour based on the cooking and color quality
%A B. Nasehi
%A  Mortazavi, Sayed Ali
%A  Razavi, Seyed Mohammad Ali
%A  Nassiri Mahallati, Mehdi
%A  R. Karim
%J International Journal of Food Sciences and Nutrition 
%@ 0963-7486
%D 2009