SS-EN-ISO-17718 Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase (ISO 17718:2013)

SS-EN-ISO-17718 - 2014 EDITION - CURRENT


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This International Standard 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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Designation Name

SS-EN ISO 17718:2014

Revision Level

2014 EDITION

Status

Current

Publication Date

Dec. 21, 2014

Language(s)

English

Page Count

52

International Equivalent

EN ISO 17718:2014(IDT); ISO 17718:2013(IDT)