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Overview EN ISO 7973:2015 (ISO 7973:1992 adopted by CEN) specifies a standardized amylograph method for the determination of the viscosity of flour. The procedure measures the gelatinization behavior…
Overview ISO 7973:1992 - "Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph" - specifies a standardized laboratory method to measure the viscos…
