Wheat flour. Physical characteristics of doughs. pt. 1: Determination of water absorption and rheological properties using a farinograph.- pt. 2: Determination of rheological properties using an extensograph.- pt. 3: Determination of water absorption and rheological properties using a valorigraph. Prepared by Technical Committee ISO/TC 34: Agricultural Food Products. 1. ed.

1988

Published in

ISO International Standard (ISO). no. 5530.

Other Subjects

Ble; Propriete rheologique; Propiedades reologicas; Farine de cereale; Absorcion

Language

English

ISSN

5530-1988

Type

Standard

Corporate Author

International Organization for Standardization, Geneva (Switzerland).

In AGRIS since: 2012-11-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Wolters Kluwer

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