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BS EN ISO 5530-2:2015 | British Standards

Standards Shop | ICS 67 |  ICS 67.060

67.060 Cereals, pulses and derived products

Wheat flour. Physical characteristics of doughs Determination of rheological properties using an extensograph

Wheat flour. Physical characteristics of doughs Determination of rheological properties using an extensograph

BS EN ISO 5530-2:2015

Wheat flour. Physical characteristics of doughs Determination of rheological properties using an extensograph


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ISBN: 9780580867132

Keywords:
Cereal flour, Food testing, Dough, Wheat, Rheological properties, Test equipment, Flour, PDF
Publication Date28 Feb 2015
Product SKU30301627
ISBN9780580867132
BSI CodeBS EN ISO 5530-2:2015
No. of pages24
PublisherBritish Standards Institution
Identical National Standard to:
  • ISO 5530-2:2012
  • EN ISO 5530-2:2014




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