MARC details
| 000 -LEADER |
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| fixed length control field |
01739nab a22003137a 4500 |
| 001 - CONTROL NUMBER |
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| control field |
67831 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
MX-TxCIM |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20250304142035.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
240815s1982 ilu|||p|op||| 00| 0 eng d |
| 022 ## - INTERNATIONAL STANDARD SERIAL NUMBER |
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| International Standard Serial Number |
0022-1147 |
| 022 ## - INTERNATIONAL STANDARD SERIAL NUMBER |
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| International Standard Serial Number |
1750-3841 (Online) |
| 024 8# - OTHER STANDARD IDENTIFIER |
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| Standard number or code |
https://doi.org/10.1111/j.1365-2621.1982.tb07620.x |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
MX-TxCIM |
| 041 ## - LANGUAGE CODE |
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| Language code of text/sound track or separate title |
eng |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Donnelly, B.J. |
| 9 (RLIN) |
36336 |
| 245 10 - TITLE STATEMENT |
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| Title |
Teflon and non-teflon lined dies : |
| Remainder of title |
Effect on spaghetti quality |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc. |
Illinois (United States of America) : |
| Name of publisher, distributor, etc. |
John Wiley & Sons, |
| Date of publication, distribution, etc. |
1982. |
| 500 ## - GENERAL NOTE |
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| General note |
Peer review |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc. |
Six samples of semolina, milled from durum wheats of varying quality, were extruded through Teflon and non-Teflon lined dies. Extruded spaghetti was evaluated for color and cooking quality. The effect of cooking time on cooking quality was also evaluated. Teflon extruded spaghetti had better appearance and cooking quality than its non-Teflon extruded counterpart. Strong gluten, whether in the Teflon or non-Teflon extruded products, improved cooking quality and tolerance to over-cooking. Scanning electron microscopy of the outer surface of dry and cooked spaghetti elucidated, in part, the differences in appearance and cooking quality of the products extruded through both die forms. |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
Text in English |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Teflon |
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
36337 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Effects |
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
34058 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Pasta |
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
9923 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cooking quality |
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
27676 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Hard wheat |
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
1142 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Semolina |
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
3089 |
| 773 0# - HOST ITEM ENTRY |
|---|
| Place, publisher, and date of publication |
Illinois (United States of America) : John Wiley & Sons, 1982. |
| Related parts |
v. 47, no. 4, p. 1055-1058 |
| Title |
Journal of Food Science |
| Record control number |
G444544 |
| International Standard Serial Number |
0022-1147 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Article |
| Suppress in OPAC |
No |