ISO 7304-1:2016
For ISO 7304-1:2016, item title is Durum wheat semolina and alimentary pasta — Estimation of cooking quality of alimentary pasta by sensory analysis — Part 1: Reference method; status code is 9599; successor is ISO 7304-1:2025; withdrawn / published date is 2016-03-08, recorded from its source on 2026-08-05.
- Identifier
- ISO 7304-1:2016 verified
- Item title
- Durum wheat semolina and alimentary pasta — Estimation of cooking quality of alimentary pasta by sensory analysis — Part 1: Reference method verified
- Status code
- 9599 verified
- Successor
- ISO 7304-1:2025
- Withdrawn / published date
- 2016-03-08 verified
Verified
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What the source says
44312,IS,,ISO 7304-1:2016,Durum wheat semolina and alimentary pasta — Estimation of cooking quality of alimentary pasta by sensory analysis — Part 1: Reference method,Semoule de blé dur et pâtes alimentaires — Appréciation de la qualité de cuisson par analyse sensorielle — Partie 1: Méthode de référence,2016-03-08,1,['67.060'],ISO/TC 34/SC 4,9599,[13966],[89196],"['en','fr']",9,"<p>ISO 7304-1:2016 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:</p><p>- firmness, by chewing;</p><p>- liveliness, by manual handling;</p><p>- starch release, by manual handling.</p><p>The
— isopublicstorageprod.blob.core.windows.net, retrieved 2026-08-05
Source
- isopublicstorageprod.blob.core.windows.nethttps://isopublicstorageprod.blob.core.windows.net/opendata/_latest/iso_deliverables_metadata/csv/iso_deliverables_metadata.csv