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BS 4317-21:1999 | 15 Dec 1999 | BSI Knowledge
Standard
Withdrawn
BS 4317-21:1999
Methods of test for cereals and pulses - Determination of rheological properties of doughs using an extensograph
Published:
15 Dec 1999
•
Withdrawn:
27 Jan 2025
Overview
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References
History
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Product Details
Descriptors
Cereals
Testing conditions
Reproducibility
Food products
Cereal products
Test specimens
Specimen preparation
Test equipment
Mechanical testing
Rheological properties
Food testing
Cereal flour
Dough
Pulses (crops)
ICS Codes
67.060 Cereals, pulses and derived products
Committee
AW/4
International relationships
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ISBN
0 580 33055 9
Publisher
BSI