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

International Journal of Food Sciences and Nutrition

Volumn 60, Issue SUPPL.4, 2009, Pages 205-214

  Nasehi, B ^a   Mortazavi, S A ^b   Razavi, S M A ^b   Mahallati, M Nasiri ^b   Karim, R ^c  

^a Ramin Agricultural and Natural Resources University Ahwaz   (Iran)

^b FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

^c UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Cooking characteristics; Functional spaghetti; Image analysis; Processing variables

Indexed keywords

WATER;

ARTICLE; CHEMISTRY; COLOR; COMPARATIVE STUDY; COOKING; DIET SUPPLEMENTATION; DIETARY FIBER; FAT INTAKE; FLOUR; FOOD HANDLING; FUNCTIONAL FOOD; HEAT; METHODOLOGY; PARTICLE SIZE; PROTEIN INTAKE; QUALITY CONTROL; SOYBEAN; STATISTICAL MODEL; TIME; WHEAT;

COLOR; COOKERY; DIETARY FATS; DIETARY FIBER; DIETARY PROTEINS; FLOUR; FOOD HANDLING; FOOD, FORTIFIED; FUNCTIONAL FOOD; HOT TEMPERATURE; MODELS, STATISTICAL; PARTICLE SIZE; QUALITY CONTROL; SOY FOODS; TIME FACTORS; TRITICUM; WATER;

GLYCINE MAX; TRITICUM AESTIVUM;

EID: 77951430164     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480902787601     Document Type: Article

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