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BS 4317-20:1999 | British Standards

Standards Shop | ICS 67 |  ICS 67.060

67.060 Cereals, pulses and derived products

Methods of test for cereals and pulses Determination of water absorption of flour and rheological properties of doughs using a farinograph

Methods of test for cereals and pulses Determination of water absorption of flour and rheological properties of doughs using a farinograph




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ISBN: 0580330540

Keywords:
Cereal flour, Food testing, Rheological properties, Flour, Softening, Water-absorption tests, Testing conditions, Cereals, Wheat, Food products, Consistency (mechanical property), Cereal food products, Test equipment, Specimen preparation, Dough, Cereal products, Reproducibility, Mixing, PDF
Publication Date15 Dec 1999
Product SKU19978726
ISBN0580330540
BSI CodeBS 4317-20:1999
No. of pages12
ReplacesBS 4317-20:1989
PublisherBritish Standards Institution




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