ISO 5530-1:2013 - Wheat flour. Physical characteristics of doughs. Determination of water absorption and rheological properties using a farinograph

ISO 5530-1:2013

Wheat flour. Physical characteristics of doughs. Determination of water absorption and rheological properties using a farinograph

Status : Current, Under review   Published : April 2013

Format
PDF

Format
HARDCOPY






Standard NumberISO 5530-1:2013
TitleWheat flour. Physical characteristics of doughs. Determination of water absorption and rheological properties using a farinograph
StatusCurrent, Under review
Publication Date15 April 2013
Normative References(Required to achieve compliance to this standard)No other standards are normatively referenced
Informative References(Provided for Information)No other standards are informatively referenced
ICS67.060
CommitteeAW/4
PublisherISO
FormatA4
DeliveryYes
Pages32
File Size2.1 MB
Price£95.00


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