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BS EN ISO 7973:2015 | British Standards

Standards Shop | ICS 67 |  ICS 67.060

67.060 Cereals, pulses and derived products

Cereals and milled cereal products. Determination of the viscosity of flour. Method using an amylograph

Cereals and milled cereal products. Determination of the viscosity of flour. Method using an amylograph

BS EN ISO 7973:2015

Cereals and milled cereal products. Determination of the viscosity of flour. Method using an amylograph


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ISBN: 9780580900150

Keywords:
Rye, Flour, Reproducibility, Food testing, Cereal food products, Amylase, Cereals, Wheat, Cereal flour, Calibration, Cereal products, Specimen preparation, Aqueous dispersions, Food products, Test equipment, Viscosity measurement, Testing conditions, PDF
Publication Date31 Mar 2016
Product SKU30322416
ISBN9780580900150
BSI CodeBS EN ISO 7973:2015
No. of pages16
CorrectsBS 4317-28:1993
PublisherBritish Standards Institution
Identical National Standard to:
  • EN ISO 7973:2015
  • ISO 7973:1992




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