BS ISO 7304-1 : 2016现行
DURUM WHEAT SEMOLINA AND ALIMENTARY PASTA - ESTIMATION OF COOKING QUALITY OF ALIMENTARY PASTA BY SENSORY ANALYSIS - PART 1: REFERENCE METHOD
出版：British Standards Institution
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基本信息
标准编号： BS ISO 7304-1 : 2016
发布时间：2016/1/1 0:00:00
标准类别：Standard
出版单位：British Standards Institution
标准页数：18
标准简介
Describes a method for estimation by sensory analysis of the cooking quality of alimentary pasta. Estimation takes place through the evaluation of the following: - firmness, by chewing; - liveliness, by manual handling and - starch release, by manual handling.
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