BS-EN-ISO-5530-2 › Wheat flour. Physical characteristics of doughs
BS-EN-ISO-5530-2
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2015 EDITION
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CURRENT
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Wheat flour. Physical characteristics of doughs
Keywords
Cereal flour;Food testing;Dough;Wheat;Rheological properties;Test equipment;Flour
To find similar documents by classification:
67.060 (Cereals, pulses and derived products Including grains, corn, flours, baked products, etc.)
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Document Number
BS EN ISO 5530-2:2015
Revision Level
2015 EDITION
Status
Current
Publication Date
Feb. 28, 2015
Page Count
24
ISBN
9780580867132
International Equivalent
ISO 5530-2:2012;EN ISO 5530-2:2014
Committee Number
AW/4