Durum wheat semolina and alimentary pasta. Estimation of cooking quality of alimentary pasta by sensory analysis. Pt. 1: Reference method
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| Main Author: | |
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| Format: | Texto biblioteca |
| Language: | eng |
| Published: |
Geneva (Switzerland) ISO
2016
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| Subjects: | hard wheat, semolina, pasta, cooking quality, organoleptic analysis, standards, |
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