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BS 4317-21:1989 | 31 Aug 1989 | BSI Knowledge
Standard
Withdrawn
BS 4317-21:1989
Methods of test for cereals and pulses - Determination of rheological properties of doughs using an extensograph
Published:
31 Aug 1989
•
Withdrawn:
15 Dec 1999
Overview
Preview
References
History
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Product Details
Descriptors
Testing conditions
Test equipment
Dough
Specimen preparation
Wheat
Food products
Cereals
Reproducibility
Food testing
Rheological properties
Mechanical testing
Cereal products
Cereal flour
ICS Codes
67.060 Cereals, pulses and derived products
Committee
AW/4
International relationships
Identical to:
ISO 5530-2:1988
ISBN
0 580 17645 2
Publisher
BSI