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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
standard by BSI Group, 12/15/1999

BS 4317-20:1999

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All current amendments available at time of purchase are included with the purchase of this document.

Product Details

Published:
12/15/1999
ISBN(s):
0580330540
Number of Pages:
12
File Size:
1 file , 180 KB
Product Code(s):
19978726, 19978726, 19978726

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BS 4317-20:1999

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