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

Publisher:
BSI Group

Document status:

Active

Format:

Electronic (PDF)

Delivery time:

10 minutes

Delivery time (for Russian version):

200 business days

SKU:

Measurement of the water absorbed to give a fixed consistency and the recording of the consistency of the dough as it develops and breaks down.

Cross References:
BS 3978
BS 4317:Part 3
BS 5333

File Size :	1 file , 410 KB
ISBN(s) :	0580176444
Note :	This product is unavailable in Ukraine, Russia, Belarus
Number of Pages :	12
Product Code(s) :	200224, 200224, 00200224
Published :	09/29/1989
Same As :	BS 4317-22:1989

BS 4317-22:1989 PDF

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

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