20/30374680 DC:2020
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20/30374680 DC:2020

BS EN ISO 5530-2. Wheat flour. Physical characteristics of doughs Part 2. Determination rheological properties using an extensograph
Most recent standard

Summary

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

Technical characteristics

Publisher British Standards Institution (BSI)
Publication Date 05/21/2020
Page Count 31
Themes Flour
EAN ---
ISBN ---
Weight (in grams) ---

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