Methods of test for cereals and pulses. Determination of water absorption of flour and rheological properties of doughs using a farinograph.
STANDARD published on 29.9.1989
Designation standards: BS 4317-20:1989
Note: WITHDRAWN
Publication date standards: 29.9.1989
The number of pages: 14
Approximate weight : 42 g (0.09 lbs)
Country: British technical standard
Category: Technical standards BS