BS4317-21:1999

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British Standards: BS4317-21:1999



Standard No BS4317-21:1999
Title of Standard Methods of test for cereals and pulses. Determination of rheological properties of doughs using an extensograph
ISBN 058033055 9
Date of Publication 15/12/99
Approx Pages 12
Description Food products, Cereals, Cereal products, Cereal flour, Dough, Pulses (crops), Food testing, Rheological properties, Mechanical testing, Test specimens, Specimen preparation, Test equipment, Testing conditions, Reproducibility
Cross references BS 4317-20
International Equiv (If Applicable )
Replaces Standards : BS4317-21:1989
Replacement Notes
Now Replaced By
Replaced by Notes
Committee Ref AW/4


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