Effects of processing variables and full fat soy flour on nutritional and sensory properties of spaghetti using a mixture design approach

Author： Nasehi Behzad   Mortazavi Syed Ali   Razavi Syed Mohamadali   Tehrani Mostafa Mazaheri   Karim Roselina  

Publisher： Informa Healthcare

ISSN： 1465-3478

Source： International Journal of Food Sciences and Nutrition, Vol.60, Iss.1, 2009-02, pp. : 112-125

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Effect of incorporation of soy flour to wheat flour on nutritional and sensory quality of biscuits fortified with mushroom

By  

Food Science & Nutrition, Vol. 3, Iss. 5, 2015-09 ,pp. : 363-369

John Wiley & Sons Inc

Access to resources Recommend Favorite

Effect of incorporation of soy flour to wheat flour on nutritional and sensory quality of biscuits fortified with mushroom

By  

Food Science & Nutrition, Vol. 2048-7177, Iss. 5, 2015-09 ,pp. : 363-369

John Wiley & Sons Inc

Access to resources Recommend Favorite

Effect of processing methods on nutritional, sensory, and physicochemical characteristics of biofortified bean flour

By  

Food Science & Nutrition, Vol. 4, Iss. 3, 2016-05 ,pp. : 384-397

John Wiley & Sons Inc

Access to resources Recommend Favorite

Nutritional and Sensory Properties of Beniseed and Plain Flour Blends in Cookies

By Olumakaiye M.F.   Sanni R.O.  

Journal of Nutritional Ecology and Food Research, Vol. 1, Iss. 1, 2013-03 ,pp. : 51-56

American Scientific Publishers

Access to resources Recommend Favorite

Effect of sesame seed protein supplementation on the nutritional, physical, chemical and sensory properties of wheat flour bread

By El-Adawy T.A.  

Food Chemistry, Vol. 59, Iss. 1, 1997-05 ,pp. : 7-14

Elsevier

Access to resources Recommend Favorite