20/30374677 DC:2020
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20/30374677 DC:2020

BS EN ISO 5530-1. Wheat flour. Physical characteristics of doughs Part 1. Determination water absorption and rheological properties using a farinograph
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Summary

Test equipment;Cereal flour;Rheological properties;Dough;Flour;Wheat;Food testing

Technical characteristics

Publisher British Standards Institution (BSI)
Publication Date 05/21/2020
Page Count 37
Themes Food testing
EAN ---
ISBN ---
Weight (in grams) ---

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