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
AGROVOC关键词
书目信息
ISO International Standard (ISO). no. 5530.
其它主题
Ble; Propriete rheologique; Propiedades reologicas; Farine de cereale; Absorcion
语言
英语
ISSN
5530-1988
类型
Standard
团体作者
International Organization for Standardization, Geneva (Switzerland).
2012-11-15
AGRIS AP
