BS 4317-20:1999
Current
Date published:
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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Related Information
67.060 Cereals, pulses and derived products
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BS 4317-11:1976
Methods of test for cereals and pulses, Determination of glycosidic hydrocyanic acid in pulses
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BS 4317-19:1990
Methods of test for cereals and pulses, Determination of protein quality of wheat by the sodium dodecyl sulphate (SDS) test
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BS 4317-2:1987
Methods of test for cereals and pulses, Determination of moisture content of cereals and cereal products (reference method)
BS 4317-20:1999
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PDF
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