TY  - SER
AU  - Zaki,Sahar M.
AU  - Salem,Eman M.
AU  - Abo Zeid,Fathia K.S.
AU  - El-Gindy,A.M.
TI  - Nutritional value of spaghetti fortified with low fat soy and sweet potato flours
KW  - Spaghetti
KW  - Soy flour
KW  - sweet potato flour
N1  - Includes references
N2  - 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
UR  - http://nile.enal.sci.eg/EALE/2003/AAS/4803/1/225.pdf
ER  -