資(zi)料(liao)下(xia)載
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熱(re)門(men)搜(sou)索(suo)：
Universal TA質(zhi)構(gou)儀(yi)
Rapid TA質(zhi)構(gou)儀(yi)
魚(yu)糜(mi)彈性(xing)儀(yi)
質(zhi)構(gou)儀(yi)探頭
凝(ning)膠強(qiang)度測(ce)定(ding)儀(yi)
Rapid TA+質(zhi)構(gou)儀(yi)
肌(ji)肉(rou)嫩(nen)度(du)儀(yi)
iDeal TA物(wu)性(xing)測(ce)試(shi)儀(yi)
化(hua)工(gong)物(wu)性(xing)分析(xi)儀(yi)
RTA-SCP土壤微(wei)型貫入儀(yi)
納(na)米(mi)粒(li)子高效(xiao)自(zi)動收(shou)集(ji)裝置(zhi)
通(tong)針性(xing)測(ce)試(shi)儀(yi)
RTA-SA土壤粘(zhan)附(fu)力(li)測(ce)定(ding)儀(yi)
TBUTA-23質(zhi)構(gou)儀(yi)
茶樹(shu)新(xin)梢嫩(nen)度(du)測(ce)定(ding)儀(yi)
微(wei)針強(qiang)度測(ce)定(ding)儀(yi)
當(dang)前(qian)位(wei)置(zhi)：首頁(ye)
資料(liao)下(xia)載標(biao)準AACC 66-50面條堅實(shi)度(du)測(ce)定(ding)
發布時間：2017/3/26
點擊(ji)次(ci)數(shu)：4551
Firmness of cooked pasta is a primary quality characteristic. This method provides an objective basis for evaluating the firmness of cooked pasta and Asian
noodles. It is applicable to spaghetti, noodles, and other pasta shapes having a
uniform, solid cross section. Procedures to determine cooking time and solids
lost to cooking water are also described.
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