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
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2014 EDITION
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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)