Please use this identifier to cite or link to this item:
https://hdl.handle.net/1959.11/31837
Title: | AACCI Approved Methods Technical Committee Report: Collaborative Study on the Cooking Time and Firmness of Spaghetti (Methods Report 66-51.01 and 66-52.01) | Contributor(s): | Sissons, Mike (author); Alzuwaid, Nabeel (author); Fellows, Christopher (author)![]() |
Publication Date: | 2019-02 | DOI: | 10.1094/CFW-64-1-0009 | Handle Link: | https://hdl.handle.net/1959.11/31837 | Abstract: | The AACC International (AACCI) Pasta Products Analysis Technical Committee has completed a collaborative study of methods for measuring spaghetti fully cooked time (FCT) and cooked spaghetti firmness (absolute peak force, area to absolute peak force, total downstroke area, and total positive area). The methods have been approved as AACCI Approved Methods 66-51.01 and 66-52.01, respectively, after the collaborative study showed high reproducibility between labs testing the same samples. | Publication Type: | Journal Article | Source of Publication: | Cereal Foods World, 64(1), p. 1-7 | Publisher: | AACC International | Place of Publication: | United States of America | ISSN: | 2576-1056 0146-6283 |
Fields of Research (FoR) 2008: | 090899 Food Sciences not elsewhere classified | Fields of Research (FoR) 2020: | 300602 Food chemistry and food sensory science 321002 Food properties (incl. characteristics and health benefits) |
Socio-Economic Objective (SEO) 2008: | 860104 Flour Mill and Cereal Food | Socio-Economic Objective (SEO) 2020: | 241304 Flour mill and cereal food | Peer Reviewed: | Yes | HERDC Category Description: | C1 Refereed Article in a Scholarly Journal |
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Appears in Collections: | Journal Article School of Science and Technology |
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