Sensory differentiation of commercially produced spaghetti
نویسندگان
چکیده
منابع مشابه
Sensory Evaluation and Composition of Spaghetti Fortified with Soy Flour
Spaghetti was prepared from durum wheat supplemented with soy flour in order to make an inexpensive, highly nutritious food and to determine the effects of high levels of soy flour on taste and textural attributes. Up to 50% soy flour was incorporated into spaghetti, resulting in a protein content of 33.5% (compared with 15.4% for control without soy) and a lysine content of 1.75% (compared wit...
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ژورنال
عنوان ژورنال: Food and Feed Research
سال: 2015
ISSN: 2217-5369
DOI: 10.5937/ffr1502109p