NEN ISO 7304-2 : 2008
Current
Current
The latest, up-to-date edition.
ALIMENTARY PASTA PRODUCED FROM DURUM WHEAT SEMOLINA - ESTIMATION OF COOKING QUALITY BY SENSORY ANALYSIS - PART 2: ROUTINE METHOD
Published date
12-01-2013
Publisher
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Defines a method for assessing, by sensory analysis, the quality of cooked alimentary pasta in the form of long, solid strands (e.g. spaghetti) or short, hollow strands (e.g. macaroni) produced from durum wheat semolina, expressed in terms of the starch release, liveliness and firmness characteristics (i.e. texture) of the pasta.
| DocumentType |
Standard
|
| PublisherName |
Netherlands Standards
|
| Status |
Current
|
| Standards | Relationship |
| ISO 7304-2:2008 | Identical |
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