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02 Acids Methods
04 Acidity Methods
06 Admixture of Flours Methods
07 Amino Acids Methods
10 Baking Quality Methods
11 Biotechnology Methods
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58 Special Properties of Fats, Oils, and Shortenings Methods
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48 Oxidizing, Bleaching, and Maturing Agents Methods
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66 Semolina, Pasta, and Noodle Quality Methods
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74 Staleness/Textrue Methods
80 Sugars Methods
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86 Vitamins Methods
89 Yeast Methods
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57 Pulses Methods
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54-50 Video Enhancement
DisplayTitle
Determination of the Water Absorption Capacity of Flours & of Physical Properties of Wheat Flour Doughs, Using the Consistograph Method 54-50
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