File:Pasta-Herstellung.jpg

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Deutsch: Die Qualität von aus Weizengrieß (mittelfein gemahlener geschälter Hartweizen) hergestellter Pasta ist wichtig für die Zucht neuer Sorten. Um den Grieß zu prüfen, extrudiert die PTA Jadene Wear Spaghetti, die anschließend getrocknet und testweise gekocht werden.
English: The quality of pasta made from semolina–the purified middlings of milled durum wheat–is an important consideration in breeding new varieties. To evaluate the semolina, physical science technician Jadene Wear extrudes spaghetti, which will be dried and test-cooked.
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This image was released by the Agricultural Research Service, the research agency of the United States Department of Agriculture, with the ID K8423-1 (next).

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Author Scott Bauer, USDA ARS
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Public domain This image is in the public domain because it contains materials that originally came from the Agricultural Research Service, the research agency of the United States Department of Agriculture.

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Date/TimeThumbnailDimensionsUserComment
current10:55, 19 February 2008Thumbnail for version as of 10:55, 19 February 20081,819 × 2,700 (1.12 MB)Luigi Chiesa (talk | contribs)300 pdi
10:24, 23 September 2005Thumbnail for version as of 10:24, 23 September 2005640 × 950 (172 KB)Dodo (talk | contribs)The quality of pasta made from semolina–the purified middlings of milled durum wheat–is an important consideration in breeding new varieties. To evaluate the semolina, physical science technician Jadene Wear extrudes spaghetti, which will be dried and

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