Farines de ble tendre. Caracteristiques physiques des pates. Pt. 1: Determination de l'absorption d'eau et des caracteristiques rheologiques au moyen du farinographe
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| Format: | Texto biblioteca |
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Geneve (Switzerland) ISO
2013
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| Subjects: | Wheat flour, Doughs, Standards, Rheological properties, Measuring instruments, |
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