BS EN ISO 5530-1:2014
Superseded , Has Draft Standard
Historical

BS EN ISO 5530-1:2014

Wheat flour. Physical characteristics of doughs Determination water absorption and rheological properties using a farinograph
Most recent standard
Draft standard

Summary

Test equipment;Cereal flour;Rheological properties;Dough;Flour;Wheat;Food testing

Technical characteristics

Publisher British Standards Institution (BSI)
Publication Date 12/31/2014
Cancellation Date 01/27/2025
Page Count 36
Themes Food testing
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ISBN ---
Weight (in grams) ---
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