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040 |aCaOODSP|beng|erda|cCaOODSP
043 |an-cn---
0861 |aA58-4/358E-PDF
1001 |aVoisey, Peter W., |eauthor.
24512|aA comparison of the textural properties of several spaghetti varieties and some observations on the accuracy of an objective technique / |cPeter W. Voisey and Elizabeth Larmond.
264 1|aOttawa, Ontario : |bEngineering Research Service, Research Branch, Agriculture Canada, |cApril 1973.
300 |a1 online resource (53 pages) : |bphotographs, charts.
336 |atext|btxt|2rdacontent
337 |acomputer|bc|2rdamedia
338 |aonline resource|bcr|2rdacarrier
4901 |aContribution ; |vno. 358.
500 |a"Report number: 7008-1."
504 |aIncludes bibliographical references (pages 17-19).
520 |a"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].
650 0|aFood texture|zCanada.
650 6|aAliments|xTexture|zCanada.
7101 |aCanada. |bAgriculture Canada. |bEngineering Research Service, |eissuing body.
830#0|aContribution (Canada. Agriculture Canada. Engineering Research Service)|vno. 358.|w(CaOODSP)9.921188
85640|qPDF|s7.75 MB|uhttps://publications.gc.ca/collections/collection_2023/aac-aafc/A58-4-358-eng.pdf