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Normas BSI – AENOR
BS 4317-20:1999

BS 4317-20:1999

Methods of test for cereals and pulses. Determination of water absorption of flour and rheological properties of doughs using a farinograph

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

Reemplaza a: BS 4317-20:1989

Keywords:
Cereal flour, Food testing, Rheological properties, Flour, Softening, Water-absorption tests, Testing conditions, Cereals, Wheat, Food products, Consistency (mechanical property), Cereal food products, Test equipment, Specimen preparation, Dough, Cereal products, Reproducibility, Mixing
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