Cereals and cereal products. Common wheat (Triticum aestivum L.). Determination of alveograph properties of dough at adapted hydration from commercial or test flours and test milling methodology— 42 стр.
67.060 Cereals,. Including grains, corn, flours, baked products, etc. / Зерновые, бобовые и продукты их переработки. Включая хлебные злаки, кукурузу, муку, хлебопекарные изделия и т.д.
