BS 4317-21:1999
Superseded Standard
Historical

BS 4317-21:1999

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

Summary

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)

Technical characteristics

Publisher British Standards Institution (BSI)
Publication Date 12/15/1999
Cancellation Date 01/27/2025
Page Count 12
Themes Pulses (crops)
EAN ---
ISBN ---
Weight (in grams) ---
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