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發(fā)布時間：2017/3/26
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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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