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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 Ingestion-build-228203 Class N : − 65

SKU: 71130863346

4.7
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Description

Class N : − 65 °C to 200 °C

with 3 to 7 contacts (type ‘XLR’)

Guidance in BS EN 3080 enables you to develop and assess pipe couplings

Resistance to rusting

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 Ingestion-build-228203 Class N : − 65

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