ISO 5530-4:2002 PDF
Wheat flour (Triticum aestivum L.) — Physical characteristics of doughs — Part 4: Determination of rheological properties using an alveograph
Wheat flour (Triticum aestivum L.) — Physical characteristics of doughs — Part 4: Determination of rheological properties using an alveograph
- Статус документа:
- Отменён
- Формат:
- Электронный (PDF)
- Количество страниц:
- 25
- Дата публикации:
- 29 августа 2002 г.
- Издание:
- ISO IS 5530 edition 3 version 1
- ICS:
- 67.060
ISO 5530-4:2002 specifies a method, using an alveograph, for determining certain rheological properties of doughs obtained from soft or hard wheat flours (Triticum aestivum L.).
Технические детали
- Технический комитет
- ISO/TC 34/SC 4 - Cereals and pulses
- SKU
- ISO 5530-4:2002
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