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

EN-ISO-5530-1 - 2014 EDITION - CURRENT -- See the following: BS-EN-ISO-5530-1 DIN-EN-ISO-5530-1



Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph


To find similar documents by classification:

67.060 (Cereals, pulses and derived products Including grains, corn, flours, baked products, etc.)

ORDER



Document Number

EN ISO 5530-1:2014

Revision Level

2014 EDITION

Status

Current

Publication Date

Dec. 17, 2014