Valsts valodas centra izstrādātie inženierzinātņu, tehnikas, rūpniecības un būvniecības un arhitektūras termini

Konteksts: [..] The determination is based on the ability of an aqueous suspension of flour, semolina or wholemeal cereal product to gelatinize rapidly in a boiling water bath, and on the measurement of starch liquefaction by the a-amylase present in the sample. [..]
Avots: Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten (ISO 3093:2009)