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Wheat flour. Physical characteristics of doughs - Determination of water absorption and rheological properties using a farinograph Ingestion-build-132972 — group A – type

$117.00

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— group A – type 2

This British Standard supersedes BS 7255:1989

Performance characteristics are to be assessed for every single component of the walk-in cold room

Knowing the parts can withstand thermal shock affords the customer with confidence that the connector will perform as expected

Wheat flour. Physical characteristics of doughs - Determination of water absorption and rheological properties using a farinograph Ingestion-build-132972 — group A – type

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