BS-4317-20 Methods of test for cereals and pulses

BS-4317-20 - 1999 EDITION - CURRENT
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Methods of test for cereals and pulses

Keywords

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

To find similar documents by classification:

67.060 (Cereals, pulses and derived products Including grains, corn, flours, baked products, etc.)

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Document Number

BS 4317-20:1999

Revision Level

1999 EDITION

Status

Current

Publication Date

Dec. 15, 1999

Replaces

BS 4317-20:1989

Page Count

12

ISBN

0580330540

Committee Number

AW/4