Superseded
Standard
Historical
BS ISO 7304-1:2016
Durum wheat semolina and alimentary pasta. Estimation of cooking quality pasta by sensory analysis Reference method
Preview
Summary
Pasta;Food testing;Sensory analysis (food);Cooking;Sodium chloride;Quality;Food products;Water;Cereal food products;Semolina;Wheat
Technical characteristics
| Publisher | British Standards Institution (BSI) |
| Publication Date | 03/31/2016 |
| Cancellation Date | 11/14/2025 |
| Page Count | 18 |
| Themes | Wheat |
| EAN | --- |
| ISBN | --- |
| Weight (in grams) | --- |
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