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20/30374680 DC

BS EN ISO 5530-2. Wheat flour. Physical characteristics of doughs - Part 2. Determination of rheological properties using an extensograph

General Information

Status : Definitive
Standard Type: Main
Document No: 20/30374680 DC
Document Year: 21
Pages: 31
  • Section Volume:
  • GBM37 Food Technology (GMB37)
  • ICS:
  • 67.060 Cereals, pulses and derived products

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Definitive
20/30374680 DC
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