BS EN ISO 5530-1:2025
Active Standard
Most Recent

BS EN ISO 5530-1:2025

Wheat flour. Physical characteristics of doughs Determination water absorption and rheological properties using a farinograph
No description.

Technical characteristics

Publisher British Standards Institution (BSI)
Publication Date 01/27/2025
Page Count 46
Themes Food testing
EAN ---
ISBN ---
Weight (in grams) ---

Replaces

Previous versions

Contact us