EN-ISO-7973 › Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph
Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph
To find similar documents by classification:
67.060 (Cereals, pulses and derived products Including grains, corn, flours, baked products, etc.)
Document Number
EN-ISO-7973
Revision Level
2015 EDITION
Status
Current
Publication Date
Dec. 16, 2015