1. A handful of flour : recipes from Shipton Mill /: recipes from Shipton Mill. (2016) Authors: Lister, Tess Other Names: Shipton Mill (Firm) Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. BS EN ISO 5530-1. Wheat flour. Physical characteristics of doughs. Part 1. Determination of water absorption and rheological properties using a farinograph (21st May 2020) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (37 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. BS EN ISO 5530-2. Wheat flour. Physical characteristics of doughs. Part 2. Determination of rheological properties using an extensograph (21st May 2020) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (31 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Flour and breads and their fortification in health and disease prevention. ([2019]) Other Names: Preedy, Victor R; Watson, Ronald R (Ronald Ross) Record Type: Book Extent: 1 online resource (515 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Methods of test for cereals and pulses. Determination of dry gluten in wheat flour Part 16, (30th September 1981) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (8 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Methods of test for cereals and pulses. Determination of fat acidity Part 17, (30th January 1987) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (8 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Methods of test for cereals and pulses. Determination of impurities of animal origin in wheat flour and durum wheat semolina Part 29, (15th October 1993) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (16 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Methods of test for cereals and pulses. Determination of rheological properties of doughs using an alveograph Part 27, (1st April 1992) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (18 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Methods of test for cereals and pulses. Determination of sedimentation index for wheat (Zeleny test) Part 13, (30th June 1980) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (7 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Methods of test for cereals and pulses. Determination of water absorption of flour and rheological properties of doughs using a farinograph Part 20, (15th December 1999) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (12 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗