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>BSI Standards >67 FOOD TECHNOLOGY>67.060 Cereals, pulses and derived products>BS ISO 5530-4:2002 Wheat flour (Triticum aestivum L.). Physical characteristics of doughs Determination of rheological properties using an alveograph
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immediate downloadReleased: 2002-09-12
BS ISO 5530-4:2002 Wheat flour (Triticum aestivum L.). Physical characteristics of doughs Determination of rheological properties using an alveograph

BS ISO 5530-4:2002

Wheat flour (Triticum aestivum L.). Physical characteristics of doughs Determination of rheological properties using an alveograph

CURRENCY
292.8 EUR
Standard number:BS ISO 5530-4:2002
Pages:34
Released:2002-09-12
ISBN:0 580 40350 5
Status:Standard
DESCRIPTION

BS ISO 5530-4:2002


This standard BS ISO 5530-4:2002 Wheat flour (Triticum aestivum L.). Physical characteristics of doughs is classified in these ICS categories:
  • 67.060 Cereals, pulses and derived products

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