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BSI BS 4317-20:1999

Methods of test for cereals and pulses. Determination of water absorption of flour and rheological properties of doughs using a farinograph
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BSI BS 4317-20:1999

Methods of test for cereals and pulses. Determination of water absorption of flour and rheological properties of doughs using a farinograph

PUBLISH DATE 1999
PAGES 12
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DETERMINATION OF WATER ABSO
SDO BSI: British Standards Institution
Document Number BS 4317
Publication Date Dec. 15, 1999
Language en - English
Page Count 12
Revision Level
Supercedes
Committee
Publish Date Document Id Type View
Dec. 15, 1999 BS 4317-20:1999 Revision
Jan. 1, 1989 BS 4317-20:1989 Revision