Nɛɛgɛ analytics

Analysis de qualité de kä ye kek looi aye kä ye kek looi looi looi looi looi looi looi looi looi looi looi looi looi looi looi looi looi looi looi looi looi looi looi looi looi looi looi looi. Aw bɛ käke yam wala käke yɛlɛma tɛ̈n tɛ̈n tɛ̈n tɛ̈n tɛ̈n tɛ̈n tɛ̈n tɛ̈n Tɛ̈n yenë luɔɔi looi në luɔɔi de luɔɔi de luɔɔi de luɔɔi de luɔɔi de luɔɔi de luɔɔi de luɔɔi de luɔɔi de luɔɔi de luɔɔi de luɔɔi de luɔɔi de luɔ

Konstruktɛr, AnalyzerApplication Fields

Fɛɛr, noodles, rice, milk products, baked foods, potato chips and sweets, aquaculture livestock and their processed products, vegetables, fruits, jellies, jams, seasoning sauces and other gel products, packaging materials etc.

Konstruktɛr, AnalyzerTest Indicators

Hardness, Springiness, Fracture, Chewiness, Firmness/Toughness/Fibrousness, Gumminess, Stickiness/Tackiness, Cohesiveness, Yield, Extension, Resilience, Bloom strength, etc.

Metode de test de constructeur

AACC 16-50 Noodle Hardness Testing Method (American Grain Chemical Society) (AACC 16-50 Noodle Hardness Testing Method) (AACC 16-50 Noodle Hardness Testing Method) (AACC 16-50 Noodle Hardness Testing Method) (AACC 16-50

AACC 74-09 Wɛ̈t ye kɔc cɔl bread hardness test (American Grain Chemical Society)

AOAC (American and European Gel Association) (American and European Gel Association) (American and European Gel Association) (American and European Gel Association) (American and European Gel Association) (American and European Gel Association) (American and European Gel Association) (American and European Gel Association) (American and European Gel

ASTM 1981b D882-80a Film Testing Method (American Association for Material Testing)

BS ((UK National Standard)