SN EN ISO 5530-2:2015
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)
Available format(s)
Hardcopy
Published date
02-01-2015
Publisher
This part of ISO 5530 specifies a method, using an extensograph, for the determination of the rheological properties of wheat flour dough in an extension test.
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