BS ISO 7304-1 : 2016現行
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
專家解讀視頻
基本信息
標準編號： BS ISO 7304-1 : 2016
發布時間：2016/1/1 0:00:00
標準類別：Standard
出版單位：British Standards Institution
標準頁數：18
標準簡介
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.
本標準替代的舊標準
