NS EN ISO 5530-2 : 2014
Current
Current
The latest, up-to-date edition.
WHEAT FLOUR - PHYSICAL CHARACTERISTICS OF DOUGHS - PART 2: DETERMINATION OF RHEOLOGICAL PROPERTIES USING AN EXTENSOGRAPH (ISO 5530-2:2012)
Published date
16-03-2015
Defines a method, using an extensograph, for the determination of the rheological properties of wheat flour dough in an extension test.
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