BS 4317-21:1989
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Methods of test for cereals and pulses-Determination of rheological properties of doughs using an extensograph
BSI Group , 08/31/1989
Pages: 14
Preparation and moulding of a test piece, then stretching it on an extensograph to produce curves related to the baking characteristics of the flour.
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Original price was: $264.16.$132.00Current price is: $132.00.
Original price was: $264.16.$132.00Current price is: $132.00.
Original price was: $264.16.$132.00Current price is: $132.00.
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Original price was: $264.16.$132.00Current price is: $132.00.
Original price was: $264.16.$132.00Current price is: $132.00.
Original price was: $264.16.$132.00Current price is: $132.00.