Türkiye YUCEBAS electronic gelatinizer model Y37, electronic viscosimeter model Y37.14

1. Simple operation and powerful software functions

2. * It can measure the gelatinization properties and enzyme activities of flour and whole wheat flour, and can also be upgraded to measure the gelatinization properties and gel properties of raw starch and various modified starch.

3. * Designed with industrial PC and touch panel, data and results can be stored on the computer in PDF format

4. Easy to remotely control and update software, built-in computer. Multiple languages and user-friendly software interface.

5. Can create different application testing profiles

6. Determination of alpha amylase activity in flour