BS 4317-20:1999 PDF
Methods of test for cereals and pulses - Determination of water absorption of flour and rheological properties of doughs using a farinograph
Title (English):
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
- Document status:
- Withdrawn
- Format:
- Electronic (PDF)
- Publication date:
- December 15, 1999
- ICS:
- 67.060
- SKU:
- BS 4317-20:1999