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— 60 стр.
Wholemeal and flour from wheat (Triticum aestivum L.). Determination of rheological behaviour as a function of mixing and temperature increase— 48 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— 72 стр.
Wholemeal and flour from wheat (Triticum aestivum L.). Determination of rheological behaviour as a function of mixing and temperature increase— 46 стр.
