BS4317-20:1999

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British Standards: BS4317-20:1999



Standard No BS4317-20:1999
Title of Standard Methods of test for cereals and pulses. Determination of water absorption of flour and rheological properties of doughs using a farinograph
ISBN 058033054 0
Date of Publication 15/12/99
Approx Pages 12
Description Wheat, Cereal products, Flour, Cereal flour, Dough, Water-absorption tests, Rheological properties, Cereal food products, Cereals, Specimen preparation, Testing conditions, Test equipment, Reproducibility, Mixing, Consistency (mechanical property), Soften
Cross references
International Equiv (If Applicable )
Replaces Standards : BS4317-20:1989
Replacement Notes
Now Replaced By
Replaced by Notes
Committee Ref AW/4


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