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The effect of seasonings on the texture of cooked spaghetti was examined by sensory and shearing tests. Spaghetti tossed with sucrose, trehalose, salt, and monosodium glutamate and their mixture retarded deterioration of the firmness of spaghetti strands. To investigate the penetration of water and seasonings, maps of spin–spin relaxation time and their profiles from the center to the surface of a...
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