Methods of test for cereals and pulses. Determination of water absorption of flour and rheological properties of doughs using a farinograph Part 20, (29th September 1989)

• Record Type: Book
• Authors: British Standards Institution,
• Publisher Details: London : British Standards Institution
• Publication Date: 1989
• Extent: 1 online resource (14 pages)
• Subjects: 602.1841; Specimen preparation; Dough; Cereal products; Testing conditions; Cereal food products; Test equipment; Cereals; Flour; Reproducibility; Food products; Cereal flour; Wheat; Rheological properties; Food testing; Consistency (mechanical property); Water-absorption tests; Mixing
• Languages: English
• Related ISBNs: 0580176460
• ISSNs: 0020-0863
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.