I'm interested in how the graph would differ between a high protein and a low protein flour. My expectation is that there is a range of Brabender units that could be achieved with either flour, although it might take more time for a low protein flour to achieve that.
We are checking the blue line or green line on the graph?
Nice job thanks.
Very helpful information. Thanks
Excellent video
Good introduction
very useful for exam study, thanks!
Great info
This is very useful! Thanks :)
I'm interested in how the graph would differ between a high protein and a low protein flour. My expectation is that there is a range of Brabender units that could be achieved with either flour, although it might take more time for a low protein flour to achieve that.
وترجمو لينا بالعربية😏🤨