BS 4317-28 93rd Edition, April 15, 1993
Methods of test for Cereals and pulses - Part 28: Determination of viscosity of flour using an amylograph
Includes all amendments and changes through Reapproval Notice , January 2008
Additional Comments: SAME AS ISO 7973
Published By:British Standards Institution (BSI)
Applicable to wheat and rye flour and to wheat and rye grain.