Alimentary pasta produced from durum wheat semolina. Estimation of cooking quality by sensory analysis. Pt. 2: Routine method
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| Format: | Texto biblioteca |
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Geneva (Switzerland) ISO
2008
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| Subjects: | PASTA, HARD WHEAT, SEMOLINA, QUALITY, COOKING, STANDARDS, ORGANOLEPTIC ANALYSIS, ANALYSE ORGANOLEPTIQUE, PATE ALIMENTAIRE, BLE DUR, SEMOULE, QUALITE, CUISSON, NORME, ANALISIS ORGANOLEPTICO, PASTAS ALIMENTICIAS, TRIGO DURO, CALIDAD, COCCION, NORMAS, |
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