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Wheat flour. Physical characteristics of doughs - Determination of rheological properties using an extensograph Ingestion-build-89079 Establishment of the calibration solutions

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Description

Establishment of the calibration solutions and determination

This standard is used in conjunction with EN 1363-1

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Wheat flour. Physical characteristics of doughs - Determination of rheological properties using an extensograph Ingestion-build-89079 Establishment of the calibration solutions

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