BS 4317-21:1999

BS 4317-21:1999


Full Specification Given Below:

Standard BS 4317-21:1999
Title Identifier Methods of test for cereals and pulses. Determination of rheological properties of doughs using an extensograph
Status CU
Publication Date 15/12/99
Committee AW/4
Approximate Price 52.00
Notes
ISBN 0 580 33055 9
Pages 12
International Equivalent
Descriptors Food products, Cereals, Cereal products, Cereal flour, Dough, Pulses (crops), Food testing, Rheological properties, Mechanical testing, Test specimens, Specimen preparation, Test equipment, Testing conditions, Reproducibility
Cross references BS 4317-20
Replaces BS 4317-21:1989
Replaces Notes
Replaced By
Replaced by Notes


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