ISO 5530-1:2013

Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph

Farines de blé tendre — Caractéristiques physiques des pâtes — Partie 1: Détermination de l'absorption d'eau et des caractéristiques rhéologiques au moyen du farinographe

Date:

2013-04-10 / Published

ICS:

67.060 - Cereals, pulses and derived products. Including grains, corn, flours, baked products, etc.

Committee:

ISO/TC 34/SC 4 - Cereals and pulses

Relación con otras normas ISO:

Anula a: ISO 5530-1:1997

Será anulada por: ISO 5530-1

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