Optimization of Fortified Dough Composition for Spaghetti Production using Strong Wheat Flour
Subject Areas : food microbiology
F. Ardestani
1
(
Assistant Professor of the Department of Chemical Engineering, Qaemshahr Branch, Islamic Azad University, Qaemshahr, Iran.
)
S. E. Hosseini
2
(
M. Sc. Student of the Department of Food Engineering, Sari Branch, Islamic Azad University, Sari, Iran
)
Keywords:
Abstract :
