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：International Organization for Standardization
专家解读视频
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.
NEN ISO 7304-1 : 2016 - Identical
NF ISO 7304-1 : 2016 - Identical
BS ISO 7304-1 : 2016 - Identical
NF ISO 7304-1 : 2016 - Identical
BS ISO 7304-1 : 2016 - Identical
NEN ISO 7304-1 : 2016 - Identical
