Quality assessment of selected "extra" types of pasta on the Lublin market
1999
Achremowicz, B. (Akademia Rolnicza, Krakow (Poland). Katedra Technologii Weglowodanow) | Mazurkiewicz, J. (Akademia Rolnicza, Lublin (Poland). Katedra Technologii Przemyslu Rolno-Spozywczego i Przechowalnictwa)
Different forms of pasta produced from semolina by leading Polish companies were tested and compared with Italian ones. Moisture content by drying method, water absorption index (WAI) and water solubility index (WSI) were determined in the studied pasta types. Durability features of dry and cooked pasta were measured by INSTRON 4302 and firmness by texture analyser TA-XT2i. The studies shown considerable differences between the same types of pasta from different producers
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