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)
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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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SS-EN ISO 17718:2014
Dec. 21, 2014
EN ISO 17718:2014(IDT); ISO 17718:2013(IDT)