{{product.productLabel}} {{product.model}}
{{#if product.featureValues}}{{product.productPrice.formattedPrice}} {{#if product.productPrice.priceType === "PRICE_RANGE" }} - {{product.productPrice.formattedPriceMax}} {{/if}}
{{#each product.specData:i}}
{{name}}: {{value}}
{{#i!=(product.specData.length-1)}}
{{/end}}
{{/each}}
{{{product.idpText}}}
{{product.productLabel}} {{product.model}}
{{#if product.featureValues}}{{product.productPrice.formattedPrice}} {{#if product.productPrice.priceType === "PRICE_RANGE" }} - {{product.productPrice.formattedPriceMax}} {{/if}}
{{#each product.specData:i}}
{{name}}: {{value}}
{{#i!=(product.specData.length-1)}}
{{/end}}
{{/each}}
{{{product.idpText}}}
... enzyme activity of flour What does it measure? The Amylograph-E measures starch properties and enzyme activity, e. g. resulting from sprout damage (alpha amylase enzyme activity). Why is this important? The baking ...
... properties of starches and flours What does it measure? The MVAG measures the gelatinization properties of starch and starch containing products. It also tests the viscosity of liquids, suspensions, and pasty products ...
Wide-range inline process Viscometer - 0 to 100,000 cP+ Compact form-factor for simple installation. Stable and repeatable in newtonian & non-newtonian fluids. Measure viscosity change over wide range with one sensor. All ...
Please specify:
Help us improve:
remaining