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
Ключевые слова АГРОВОК
Библиографическая информация
ISO International Standard (ISO). no. 5530.
Другие темы
Absorcion; Propriete rheologique; Propiedades reologicas; Ble; Farine de cereale
Язык
Английский
ISSN
5530-1988
Тип
Standard
Корпоративный автор/ Групповой автор
International Organization for Standardization, Geneva (Switzerland).
2012-11-15
AGRIS AP
Поставщик данных
Эту запись предоставил Wolters Kluwer
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