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Superseded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