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Relationship of instrumental assessment of spaghetti cooking quality to the type and the amount of material rinsed from cooked spaghetti |
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| Authors: | J.E. Dexter R.R. Matsuo A.W. Macgregor |
| Affiliation: | Canadian Grain Commission, Grain Research Laboratory, Winnipeg, Manitoba, Canada R3C 3G8 |
| Abstract: | |
| Keywords: | TOM Total organic matter GRL grain research laboratory HRS hard red spring LT low temperature HT high temperature ANOVA analysis of variance ST stickiness CL cooking loss CS cooking score ISM isolated surface material |
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