1. 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) ↗
2. 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) ↗
3. Wheat flour and durum wheat semolina. Determination of impurities of animal origin. (17th April 2020) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (22 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. 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) ↗
5. 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) ↗
6. Methods of test for cereals and pulses. Determination of wet gluten in wheat flour Part 12, (30th June 1980) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (10 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. 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) ↗
8. 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) ↗
9. Packaging code. Adhesives for packaging Part 16, (30th October 1987) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (30 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 valorigraph Part 22, (29th September 1989) 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) ↗