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BS EN ISO 7973:2015
Cereals and milled cereal products. Determination of the viscosity of flour. Method using an amylograph
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Summary
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
Technical characteristics
| Publisher | British Standards Institution (BSI) |
| Publication Date | 03/31/2016 |
| Page Count | 16 |
| Themes | Testing conditions |
| EAN | --- |
| ISBN | --- |
| Weight (in grams) | --- |
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