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.
Nice job thanks.
Very helpful information. Thanks
Excellent video
Good introduction
We are checking the blue line or green line on the graph?
very useful for exam study, thanks!
This is very useful! Thanks :)
Great info
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😏🤨