Introducing Five Approved Methods from Technical Committees in 2019
AACC 61-04.01
Gelatinization Temperature of Milled Rice Flour
AACC 61-10.01
Determining Crack Resistance and Translucency of Paddy Rice Kernels Using the PaddyCheck Instrument
AACC 66-51.01
Fully Cooked Time of Spaghetti
AACC 66-52.01
Determination of Cooked Spaghetti Firmness
AACC 56-15.01
Solvent Retention Capacity Profile—Automated Measurement