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)

Record Type:
Book
Title:
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)
Main Title:
Methods of test for cereals and pulses.
Authors:
British Standards Institution,
Issue Display:
Part 22
Part:
22
Issue Sort Value:
0000-0000-0000-0022
Publisher Details:
London : British Standards Institution
Publication Date:
1989
Extent:
1 online resource (12 pages)
Subjects:
602.1841
Cereal food products
Cereal products
Reproducibility
Rheological properties
Food testing
Dough
Flour
Cereal flour
Mechanical testing
Test equipment
Specimen preparation
Cereals
Food products
Testing conditions
Water-absorption tests
Consistency (mechanical property)
Wheat
Languages:
English
Related ISBNs:
0580176444
ISSNs:
0020-0224
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.526503
Ingest File:
03_119.xml