Methods of test for cereals and pulses. Determination of rheological properties of doughs using an extensograph Part 21, (31st August 1989)

Record Type:: Book
Title:: Methods of test for cereals and pulses. Determination of rheological properties of doughs using an extensograph Part 21, (31st August 1989)
Main Title:: Methods of test for cereals and pulses.
Authors:: British Standards Institution,
Issue Display:: Part 21
Part:: 21
Issue Sort Value:: 0000-0000-0000-0021
Publisher Details:: London : British Standards Institution
Publication Date:: 1989
Extent:: 1 online resource (14 pages)
Subjects:: 602.1841
Testing conditions
Test equipment
Dough
Specimen preparation
Wheat
Food products
Cereals
Reproducibility
Food testing
Rheological properties
Mechanical testing
Cereal products
Cereal flour
Languages:: English
Related ISBNs:: 0580176452
ISSNs:: 0020-0081
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.
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗
Physical Locations:: British Library HMNTS - ELD.DS.526463
Ingest File:: 03_120.xml