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Overview - ISO 7304-2:2008 (pasta cooking quality, routine sensory method) ISO 7304-2:2008 specifies a routine sensory method to estimate the cooking quality of alimentary pasta (spaghetti and short…
Overview - ISO 7304-1:2025 (pasta cooking quality, sensory analysis) ISO 7304-1:2025 is the reference method for estimating the cooking quality of alimentary pasta (primarily durum wheat semolina pro…
Overview ISO 7304-1:2016 - "Durum wheat semolina and alimentary pasta - Estimation of cooking quality of alimentary pasta by sensory analysis - Part 1: Reference method" defines a standardized sensor…
1 Scope This part of ISO 7304 sets out a method for estimation by sensory analysis of the cooking quality of alimentary pasta. Estimation takes place through the evaluation of the following: firmness…
1 Scope This part of ISO 7304 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 strand…