Specifies a method for assessing, by sensory analysis, the quality of cooked alimentary pasta in the form of long, solid strands (e.g. spaghetti) or short, hollow strands (e.g. macaroni) produced from durum wheat semolina, expressed in terms of the
KS ISO 7304-2:2008
Alimentary pasta produced from durum wheat semolina-Estimation of cooking quality by sensory analysis Part 2: Routine method.
Number of Pages:12