A comparison of two instrumental techniques used to discriminate the cooking quality of spaghetti

International Journal of Food Science and Technology

Volumn 43, Issue 7, 2008, Pages 1323-1329

  Sissons, Mike ^a   Ames, Nancy ^b   Egan, Narelle ^a   Rhymer, Camille ^a  

^a NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^b Cereal Research Centre   (Canada)

Author keywords

Instrumental comparison; Inter laboratory texture methods; Pasta; Pasta cooking quality; Spaghetti; Texture analysis

Indexed keywords

EID: 44949212994     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2007.01644.x     Document Type: Article

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