00000nam 2200000zi 4500 9.928296 CaOODSP 20231010100106 m o d f cr |n||||||||| 231006e197304##oncod ob f000 0 eng d CaOODSP eng rda CaOODSP n-cn--- A58-4/358E-PDF Voisey, Peter W., author. A comparison of the textural properties of several spaghetti varieties and some observations on the accuracy of an objective technique / Peter W. Voisey and Elizabeth Larmond. Ottawa, Ontario : Engineering Research Service, Research Branch, Agriculture Canada, April 1973. 1 online resource (53 pages) : photographs, charts. text txt rdacontent computer c rdamedia online resource cr rdacarrier Contribution ; no. 358. "Report number: 7008-1." Includes bibliographical references (pages 17-19). "Differences in firmness and gumminess between spaghetti varieties were measured by sensory analysis. Differences between some varieties were significant. Objective tests using multiblade shear and multiblade shear compression test cells were sensitive to differences in spaghetti texture and showed that more varieties were significantly different in firmness than the sensory tests. Sensory and objective results were related, but the textural range tested was too narrow to prove this conclusively. Gumminess appeared to be inversely related to firmness"--Summary, page [1]. Food texture Canada. Aliments Texture Canada. Canada. Agriculture Canada. Engineering Research Service, issuing body. Contribution (Canada. Agriculture Canada. Engineering Research Service) no. 358. (CaOODSP)9.921188 PDF 7.75 MB https://publications.gc.ca/collections/collection_2023/aac-aafc/A58-4-358-eng.pdf