Determination of extruded products
Product Code: TX-22
Categories:
Needle, Steel 7.9 g
Related Products
Controlling the gelling power of cold desserts over the power of jellies
TX-04
Determination of adhesion stress in food environments (wheat and rye dough)
TX-19
Gluten, bread crumbs, biscuits, etc. Control of rheological properties
TX-09
To determine the shear stress limit - Cone 60°
TX-17
Determining the power of uncooked pasta
TX-26
Control of the gelling power of agaroids over the strength of gels
TX-06
Determination of the viscosity of elastic-plastic and visco-plastic food materials
TX-24