Food products. Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content. Cereals, pulses and milled cereal products— 34 стр.
Wholemeal and flour from wheat (Triticum aestivum L.). Determination of rheological behaviour as a function of mixing and temperature increase— 48 стр.
Wholemeal and flour from wheat (Triticum aestivum L.). Determination of rheological behaviour as a function of mixing and temperature increase— 46 стр.
Food products. Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content. Cereals, pulses and milled cereal products— 36 стр.
Cereals and cereal products. Common wheat (Triticum aestivum L.). Determination of alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology— 74 стр.
