Tracked Changes. Wheat flour. Physical characteristics of doughs Determination of water absorption and rheological properties using a farinograph
BS EN ISO 5530-1:2026 - TC
Tracked Changes. Wheat flour. Physical characteristics of doughs Determination of water absorption and rheological properties using a farinograph
This is a Tracked Changes version
Tracked Changes is a version of a standard that indicates a change has been made, during the standards revision process, between the active standard and its previous version. Additions, deletions, and other formatting and/or content revisions are clearly displayed as underlined and strike through texts, ensuring all changes made between the two documents are quickly and easily identified
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