BS-ISO-7304-1 › Durum wheat semolina and alimentary pasta. Estimation of cooking quality of alimentary pasta by sensory analysis
BS-ISO-7304-1
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2016 EDITION
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CURRENT
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Durum wheat semolina and alimentary pasta. Estimation of cooking quality of alimentary pasta by sensory analysis
Keywords
Pasta;Food testing;Sensory analysis (food);Cooking;Sodium chloride;Quality;Food products;Water;Cereal food products;Semolina;Wheat
To find similar documents by classification:
67.060 (Cereals, pulses and derived products Including grains, corn, flours, baked products, etc.)
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Document Number
BS ISO 7304-1:2016
Revision Level
2016 EDITION
Status
Current
Publication Date
March 31, 2016
Page Count
18
ISBN
9780580839979
International Equivalent
ISO 7304-1:2016
Committee Number
AW/4