Knowledge Center Catalog

Spaghetti stickiness: (Record no. 12043)

MARC details
000 -LEADER
fixed length control field 01642nab a22003857a 4500
001 - CONTROL NUMBER
control field G28935
003 - CONTROL NUMBER IDENTIFIER
control field MX-TxCIM
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20170719154936.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 121211b |||p||p||||||| |z||| |
040 ## - CATALOGING SOURCE
Original cataloging agency MX-TxCIM
041 0# - LANGUAGE CODE
Language code of text/sound track or separate title En
043 ## - GEOGRAPHIC AREA CODE
Geographic area code US
072 #0 - SUBJECT CATEGORY CODE
Subject category code Q02
072 #0 - SUBJECT CATEGORY CODE
Subject category code Q04
090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN)
Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) REP-3237
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Dexter, J.E.
9 (RLIN) 475
245 00 - TITLE STATEMENT
Title Spaghetti stickiness:
Remainder of title Some factors influencing stickiness and relationship to other cooking quality characteristics
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Date of publication, distribution, etc. 1983
340 ## - PHYSICAL MEDIUM
Material base and configuration Printed
500 ## - GENERAL NOTE
General note Tables, references p. 1551
520 ## - SUMMARY, ETC.
Summary, etc. Abstract: The stickiness of spaghetti processed from a wide range of raw materials was compared when dried by conventional low (LT) and high (HT) temperature processes and cooked in water at various degrees of hardness. CookedHT spaghetti generally had less stickiness, greater resiliency and firmness, andless cooking loss than LT spaghetti. Stickiness and cooking loss increased as cooking water hardness increased, and were influenced by cultivar, wheat class, raw material granulation, and protein content (but not by sprout damage). Stickiness was significantly correlated with cooking loss, cooked weight and degree of swelling, and noodle
546 ## - LANGUAGE NOTE
Language note English
591 ## - CATALOGING NOTES
Affiliation John Wiley
595 ## - COLLECTION
Collection Reprints Collection
650 10 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Cereal flours
650 10 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Cereal products
650 10 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Pasta
650 10 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Stickiness
650 10 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Triticum durum
9 (RLIN) 1297
650 10 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Triticum durum
9 (RLIN) 1297
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Matsuo, R.R.,
Relator term coaut.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Morgan, B.C.,
Relator term coaut.
773 0# - HOST ITEM ENTRY
Title Journal of Food Science
Note 609978
Related parts v. 48, no. 5, p. 1545-1551
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Article
Holdings
Date last seen Total Checkouts Full call number Barcode Copy number Price effective from Koha item type Lost status Source of classification or shelving scheme Damaged status Not for loan Collection code Withdrawn status Home library Current library Date acquired
02/10/2015   REP-3237 609978 1 02/10/2015 Article Not Lost Dewey Decimal Classification     Reprints Collection   CIMMYT Knowledge Center: John Woolston Library CIMMYT Knowledge Center: John Woolston Library 02/10/2015

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