BS 4317-20:1999 ✓ Most Recent

1102460

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

standard by BSI Group , 12/15/1999

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  1. BS 4317-20:1999

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

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  2. BS 4317-20:1989


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

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Product Details

Published:

12/15/1999

ISBN(s):

0580330540

Number of Pages:

12

File Size:

1 file

Product Code(s):

19978726, 19978726, 19978726

Note:

This product is restricted and cannot be purchased in the following countries Ukraine, Russia, Belarus