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Cereals and cereal products. Common wheat (Triticum aestivum L.). Determination of alveograph properties of dough at constant hydration from commercial of test flours and test milling methodology

2008

AGROVOC Keywords
cereales cereals control de calidad doughs ensayo harina de trigo hydratation hydration milling molienda mouture normas norme plant products productos de origen vegetal rheological properties standards testage testing trigo triticum aestivum wheat flour wheats
Bibliographic information
Issue 27971
Publisher
ISO
Pagination
52 p.
Other Subjects
Ble; Pate de cuisson; Farine de ble; Masa de panaderia; Controle de qualite; Hidratacion; Propiedades reologicas; Cereale; Propriete rheologique; Quality controls; Produit vegetal
Language
English
Note
ISO standards can be requested/ordered at: ISO Central Secretariat, 1, ch. de la Voie-Creuse, P.O. Box 56, CH-1211, Geneva 20, Switzerland, or online at http://www.iso.ch/iso/en/prods-services/ISOstore/orderinfo.html
graphs, illus., tables
Type
Standard; Standard
Corporate Author
International Organization for Standardization, Geneva (Switzerland)
2008-05-15
AGRIS AP
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