BS EN ISO 5530-1. Wheat flour. Physical characteristics of doughs. Part 1. Determination of water absorption and rheological properties using a farinograph (21st May 2020)

Record Type:: Book
Title:: BS EN ISO 5530-1. Wheat flour. Physical characteristics of doughs. Part 1. Determination of water absorption and rheological properties using a farinograph (21st May 2020)
Main Title:: BS EN ISO 5530-1. Wheat flour. Physical characteristics of doughs.
Authors:: British Standards Institution,
Publisher Details:: London : British Standards Institution
Publication Date:: 2020
Extent:: 1 online resource (37 pages)
Subjects:: 602.1841
Test equipment
Cereal flour
Rheological properties
Dough
Flour
Wheat
Food testing
Languages:: English
ISSNs:: 3037-4677
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.
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Physical Locations:: British Library HMNTS - ELD.DS.544858
Ingest File:: 03_159.xml