%0 Journal Article
%A Ardestani, F., Hosseini, S. E.
%T Optimization of Fortified Dough Composition for Spaghetti Production using Strong Wheat Flour
%J Journal of Food Biosciences and Technology
%V 7
%N 1
%P 31-40
%D 2017
%R 
%U https://sanad.iau.ir/fa/Article/833152