BS-4317-21 › Historical Revision Information
Methods of test for cereals and pulses. Determination of rheological properties of doughs using an extensograph

BS-4317-21 - 1989 EDITION - SUPERSEDED
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Methods of test for cereals and pulses

Keywords

Cereals;Testing conditions;Reproducibility;Food products;Cereal products;Test specimens;Specimen preparation;Test equipment;Mechanical testing;Rheological properties;Food testing;Cereal flour;Dough;Pulses (crops)

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 4317-21:1989

Revision Level

1989 EDITION

Status

Superseded

Publication Date

Jan. 1, 1989

Committee Number

AW/4