© 博学网 (Boxue58)

 Forgot password?
 注册register
Search
Return to list
View: 36|Reply: 2

AACCI Method 54-60.01 Determination of Rheological Behavior

[Copy link]
Post time 2017-1-4 16:38:23 | Show all posts |Read mode
60Money
Hi
need the standard
reward 60 money

Best Answer

View Full Content

AACC International Method 54-60.01__2010-05 Determination of Rheological Behavior as a Function of Mixing and Temperature Increase in Wheat Flour and Whole Wheat Meal by Mixolab http://boxue58.com/thread-575356-1-1.html
Post time 2017-1-4 16:38:24 | Show all posts
AACC International Method 54-60.01__2010-05
Determination of Rheological Behavior as a Function of Mixing and Temperature Increase in Wheat Flour and Whole Wheat Meal by Mixolab

http://boxue58.com/thread-575356-1-1.html
Reply

Use magic Report

Post time 2017-1-4 16:49:08 | Show all posts
I claim.....
Reply

Use magic Report

You have to log in before you can reply Login | 注册register

Points Rules

QQ|Dark|Moble|博学天下 (Boxue58/Boxuesky)  

2017-1-20 03:35 GMT+8

Powered by Discuz! X3.2

© 2001-2013 Comsenz Inc.

Quick Reply To Top Return to the list