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Normas BSI – AENOR
BS 4317-21:1999

BS 4317-21:1999

Methods of test for cereals and pulses. Determination of rheological properties of doughs using an extensograph

Fecha:
1999-12-15 /Confirmed
Comité:
AW/4
Relación con otras normas BSI:

Reemplaza a: BS 4317-21:1989

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)
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