BS-ISO-17718 › Wholemeal and flour from wheat (Triticum aestivum L.). Determination of rheological behaviour as a function of mixing and temperature increase
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Wholemeal and flour from wheat (Triticum aestivum L.). Determination of rheological behaviour as a function of mixing and temperature increase
Keywords
Cereals, Cereal products, Cereal food products, Food crops, Agricultural products, Food testing, Water content determination, Moisture measurement, Test equipment, Test specimens, Particle size distribution, Specimen preparation, Drying, Reproducibility, Precision
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 ISO 17718:2013
Revision Level
2013 EDITION
Status
Superseded
Publication Date
May 31, 2013
Page Count
48
ISBN
9780580773457
International Equivalent
ISO 17718:2013
Committee Number
AW/4