Zaki, Sahar M. <br/><br/>
Nutritional value of spaghetti fortified with low fat soy and sweet potato flours  [electronic resource]. 
 القيمة الغذائية للاسباجتيى المدعمة بدقيق الصويا منخفض الدهن ودقيق البطاطا. 

 - p.225-241. 
<br/><br/>Includes references. 
<br/><br/> The high consumption of macaroni as one of the most popular food obligate the necessity to develop this product with respect to the nutritional value. Spaghetti was prepared from (100%) semolina as control sample and semolina with 5, 10, and 15% sweet potato flour replacements (SPF) and a constant level (10%) oflow fat soy flour (LFS). The chemical, physical and sensory parameters of the prepared spaghetti were evaluated. Supplementing semolina with (SPF) and (LFS) increased the nutritive value of spaghetti. 
<br/><br/><br/>Summary in Arabic. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Spaghetti.<br/>Soy flour.<br/>sweet potato flour.