化工儀器網(wǎng)
資料下載
標(biāo)準(zhǔn)AACC 66-50面條堅(jiān)實(shí)度測定
閱讀：4206 發(fā)布時(shí)間：2017-3-26| 提 供 商 | 上海騰拔儀器科技有限公司 | 資料大小 | 11.3KB |
|---|---|---|---|
| 資料圖片 | 查看 | 下載次數(shù) | 813次 |
| 資料類型 | PDF 文件 | 瀏覽次數(shù) | 4206次 |
| 免費(fèi)下載 | 點(diǎn)擊下載 |
Firmness of cooked pasta is a primary quality characteristic. This method provides an objective basis for evaluating the firmness of cooked pasta and Asian
noodles. It is applicable to spaghetti, noodles, and other pasta shapes having a
uniform, solid cross section. Procedures to determine cooking time and solids
lost to cooking water are also described.