Category
Books
Store
BSI
Methods of test for cereals and pulses. Determination of rheological properties of doughs using an extensograph|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)
112 GBP
Recommendations
Choose your language and region
Klarna is available around the world with a variable offering, choose one that suits you best.
Copyright © 2005-2024 Klarna Bank AB (publ). Headquarters: Stockholm, Sweden. All rights reserved. Klarna Bank AB (publ). Sveavägen 46, 111 34 Stockholm. Organization number: 556737-0431