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Please use this identifier to cite or link to this item: https://hdl.handle.net/1959.11/31837
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dc.contributor.authorSissons, Mikeen
dc.contributor.authorAlzuwaid, Nabeelen
dc.contributor.authorFellows, Christopheren
dc.contributor.authorFu, Binen
dc.contributor.authorManthey, Franken
dc.contributor.authorFares, Claraen
dc.date.accessioned2021-11-09T01:51:54Z-
dc.date.available2021-11-09T01:51:54Z-
dc.date.issued2019-02-
dc.identifier.citationCereal Foods World, 64(1), p. 1-7en
dc.identifier.issn2576-1056en
dc.identifier.issn0146-6283en
dc.identifier.urihttps://hdl.handle.net/1959.11/31837-
dc.description.abstractThe 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.en
dc.languageenen
dc.publisherAACC Internationalen
dc.relation.ispartofCereal Foods Worlden
dc.titleAACCI Approved Methods Technical Committee Report: Collaborative Study on the Cooking Time and Firmness of Spaghetti (Methods Report 66-51.01 and 66-52.01)en
dc.typeJournal Articleen
dc.identifier.doi10.1094/CFW-64-1-0009en
dc.subject.keywordsFood Science & Technologyen
local.contributor.firstnameMikeen
local.contributor.firstnameNabeelen
local.contributor.firstnameChristopheren
local.contributor.firstnameBinen
local.contributor.firstnameFranken
local.contributor.firstnameClaraen
local.subject.for2008090899 Food Sciences not elsewhere classifieden
local.subject.seo2008860104 Flour Mill and Cereal Fooden
local.profile.schoolSchool of Environmental and Rural Scienceen
local.profile.schoolSchool of Science and Technologyen
local.profile.schoolSchool of Science and Technologyen
local.profile.emailmsissons@une.edu.auen
local.profile.emailnalzuwai@myune.edu.auen
local.profile.emailcfellows@une.edu.auen
local.output.categoryC1en
local.record.placeauen
local.record.institutionUniversity of New Englanden
local.publisher.placeUnited States of Americaen
local.format.startpage1en
local.format.endpage7en
local.peerreviewedYesen
local.identifier.volume64en
local.identifier.issue1en
local.title.subtitleCollaborative Study on the Cooking Time and Firmness of Spaghetti (Methods Report 66-51.01 and 66-52.01)en
local.contributor.lastnameSissonsen
local.contributor.lastnameAlzuwaiden
local.contributor.lastnameFellowsen
local.contributor.lastnameFuen
local.contributor.lastnameMantheyen
local.contributor.lastnameFaresen
dc.identifier.staffune-id:msissonsen
dc.identifier.staffune-id:nalzuwaien
dc.identifier.staffune-id:cfellowsen
local.profile.orcid0000-0002-8976-8651en
local.profile.roleauthoren
local.profile.roleauthoren
local.profile.roleauthoren
local.profile.roleauthoren
local.profile.roleauthoren
local.profile.roleauthoren
local.identifier.unepublicationidune:1959.11/31837en
dc.identifier.academiclevelAcademicen
dc.identifier.academiclevelStudenten
dc.identifier.academiclevelAcademicen
dc.identifier.academiclevelAcademicen
dc.identifier.academiclevelAcademicen
dc.identifier.academiclevelAcademicen
local.title.maintitleAACCI Approved Methods Technical Committee Reporten
local.output.categorydescriptionC1 Refereed Article in a Scholarly Journalen
local.search.authorSissons, Mikeen
local.search.authorAlzuwaid, Nabeelen
local.search.authorFellows, Christopheren
local.search.authorFu, Binen
local.search.authorManthey, Franken
local.search.authorFares, Claraen
local.uneassociationYesen
local.atsiresearchNoen
local.sensitive.culturalNoen
local.identifier.wosid000461763900009en
local.year.published2019en
local.fileurl.closedpublishedhttps://rune.une.edu.au/web/retrieve/7e5c6bc8-c69d-41b4-a7c7-4222e68573e3en
local.subject.for2020300602 Food chemistry and food sensory scienceen
local.subject.for2020321002 Food properties (incl. characteristics and health benefits)en
local.subject.seo2020241304 Flour mill and cereal fooden
local.codeupdate.date2022-02-12T04:46:35.950en
local.codeupdate.epersoncfellows@une.edu.auen
local.codeupdate.finalisedtrueen
local.original.for2020321002 Food properties (incl. characteristics and health benefits)en
local.original.for2020300602 Food chemistry and food sensory scienceen
local.original.seo2020241304 Flour mill and cereal fooden
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