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.)

To find similar documents by classification:

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

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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)