Physical, Sensory and Chemical Evaluation of Cooked Spaghetti

MARTÍNEZ CS; RIBOTTA PD; LEÓN AE; AÑÓN MC

WILEY-BLACKWELL PUBLISHING, INC

Lugar: West Sussex; Año: 2007 vol. 38 p. 666 - 666

p style="LINE-HEIGHT: normal; MARGIN: 0cm 0cm 0pt" class="MsoNormal">The objectives of this research were to estimate the ability of chemical analysis, cooking properties, sensory evaluation and instrumental texture assays as descriptive quality parameters, and to evaluate the association between sensory and instrumental measurements on commercial pasta