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AACC Approved Methods of Analysis, 11th Edition -AACC Method 66-52.01. Determination of Cooked Spaghetti Firmness

AACC Approved Methods of Analysis, 11th Edition

Semolina, Pasta, and Noodle Quality

AACC Method 66-52.01
Determination of Cooked Spaghetti Firmness

VIEW METHOD

Objective
The firmness of cooked spaghetti is a primary quality characteristic measured to assess the texture of the cooked product. This method provides an objective basis for evaluating the firmness of cooked spaghetti.