BS 4317-22 PDF

Description

BS 4317-22 – Methods of test for cereals and pulses. Determination of water absorption of flour and rheological properties of doughs using a valorigraph

Measurement of the water absorbed to give a fixed consistency and the recording of the consistency of the dough as it develops and breaks down.

Cross References:
BS 3978
BS 4317:Part 3
BS 5333

Product Details

Published:

09/29/1989

ISBN(s):

0580176444

Number of Pages:

12

File Size:

1 file , 410 KB

Same As:

ISO 5530-3:1988

Product Code(s):

00200224, 00200224, 00200224

Note:

This product is unavailable in Ukraine, Russia, Belarus