ISO 17718:2013
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Wholemeal and flour from wheat (Triticum aestivum L.) Determination of rheological behaviour as a function of mixing and temperature increase
Available format(s)
Hardcopy , PDF , PDF 3 Users , PDF 5 Users , PDF 9 Users
Language(s)
English, French
Published date
05-06-2013
ISO 17718:2013 specifies the determination of rheological behaviour as a function of mixing and temperature increase. It is applicable to all wholemeal and flour samples from industrial or laboratory milling of wheat (Triticum aestivum L.).
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