NEN ISO 7304-2 : 2008
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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
01-12-2013
Publisher
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.
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