A standardized method for the instrumental determination of cooked spaghetti firmness

Cereal Chemistry

Volumn 85, Issue 3, 2008, Pages 440-444

  Sissons, M J ^a   Schlichting, L M ^b   Egan, N ^a   Aarts, W A ^b   Harden, S ^a   Marchylo, B A ^b  

^a NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^b GRAIN RESEARCH LABORATORY   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

COOKED SPAGHETTI; CROSSHEAD SPEED; REST TIME; SAMPLE PREPARATION; SPEARMAN RANK CORRELATION; STANDARDIZED METHODS; TEXTURE ANALYZERS; VARYING THICKNESS; WATER RATIO;

EID: 45349107437     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-85-3-0440     Document Type: Article

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