BS EN ISO 5530-2. Wheat flour. Physical characteristics of doughs. Part 2. Determination of rheological properties using an extensograph (21st May 2020)

Record Type:: Book
Title:: BS EN ISO 5530-2. Wheat flour. Physical characteristics of doughs. Part 2. Determination of rheological properties using an extensograph (21st May 2020)
Main Title:: BS EN ISO 5530-2. Wheat flour. Physical characteristics of doughs.
Authors:: British Standards Institution,
Publisher Details:: London : British Standards Institution
Publication Date:: 2020
Extent:: 1 online resource (31 pages)
Subjects:: 602.1841
Cereal flour
Food testing
Dough
Wheat
Rheological properties
Test equipment
Flour
Languages:: English
ISSNs:: 3037-4680
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Ingest File:: 03_156.xml