Cereals and milled cereal products — Determination of the viscosity of flour — Method using an amylograph
Céréales et produits de mouture des céréales — Détermination de la viscosité de la farine — Méthode utilisant un amylographe
67.060 - Cereals, pulses and derived products. Including grains, corn, flours, baked products, etc.
Buy on AENOR
This standard is available in:
Digital format
Ingles / Frances
