Optimization of Fortified Dough Composition for Spaghetti Production using Strong Wheat Flour

Subject Areas : food microbiology

F. Ardestani ¹ , S. E. Hosseini ²

1 - Assistant Professor of the Department of Chemical Engineering, Qaemshahr Branch, Islamic Azad University, Qaemshahr, Iran.
2 - M. Sc. Student of the Department of Food Engineering, Sari Branch, Islamic Azad University, Sari, Iran

Received: 2016-11-17 Accepted : 2016-11-17 Published : 2017-05-01

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