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)

• Record Type: Book
• Authors: British Standards Institution,
• Publisher Details: London : British Standards Institution
• Publication Date: 1999
• Extent: 1 online resource (12 pages)
• Subjects: 602.1841; Cereal flour; Food testing; Rheological properties; Flour; Softening; Water-absorption tests; Testing conditions; Cereals; Wheat; Food products; Consistency (mechanical property); Cereal food products; Test equipment; Specimen preparation; Dough; Cereal products; Reproducibility; Mixing
• Languages: English
• Related ISBNs: 0580330540
• ISSNs: 1997-8726
• 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.