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

Available format(s)

Hardcopy , PDF

Language(s)

German, English

Published date

03-01-2015

Publisher

DevelopmentNote	THE 2020 DRAFT VERSION HAS RELEASED FOR THE STANDARD DIN EN ISO 5530-1
DocumentType	Standard
Pages	31
PublisherName	German Institute for Standardisation (Deutsches Institut für Normung)
Status	Current

DIN EN ISO 5530-2:2015-03

WHEAT FLOUR - PHYSICAL CHARACTERISTICS OF DOUGHS - PART 2: DETERMINATION OF RHEOLOGICAL PROPERTIES USING AN EXTENSOGRAPH (ISO 5530-2:2012)

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