Food Technology
Official British Standard
BS 4317-20:1999
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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Technical Information
Food Technology
BSI Group
0 580 33054 0
Specification Details
- Methods of test for cereals and pulses - Determination of water absorption of flour and rheological properties of doughs using a farinograph
Official BSI Standard
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