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BS 4317-22:1989
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BS 4317-22:1989 Methods of test for cereals and pulses. Determination of water absorption of flour and rheological properties of doughs using a valorigraph
standard by BSI Group, 09/29/1989
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Measurement of the water absorbed to give a fixed consistency and the recording of the consistency of the dough as it develops and breaks down.Cross References:
BS 3978
BS 4317:Part 3
BS 5333