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標(biāo)準(zhǔn)AACC 66-50面條堅(jiān)實(shí)度測(cè)定
閱讀：4023 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 |
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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.