BS-4317-28 Methods of test for cereals and pulses. Determination of viscosity of flour using an amylograph

BS-4317-28 - 1993 EDITION - SUPERSEDED
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Methods of test for cereals and pulses. Determination of viscosity of flour using an amylograph

Keywords

Cereal flour, Wheat, Rye, Flour, Cereal products, Cereals, Cereal food products, Food products, Food testing, Amylase, Aqueous dispersions, Viscosity measurement, Testing conditions, Specimen preparation, Reproducibility, Test equipment, Calibration

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 4317-28:1993

Revision Level

1993 EDITION

Status

Superseded

Publication Date

April 15, 1993

Page Count

16

ISBN

0580220656

International Equivalent

ISO 7973:1992

Committee Number

AW/4