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Homepage>DIN Standards>DIN EN ISO 5530-1 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2025)
in stockReleased: 2025-09
DIN EN ISO 5530-1 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2025)

DIN EN ISO 5530-1

Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2025)

Weizenmehl - Physikalische Eigenschaften von Teigen - Teil 1: Bestimmung der Wasseraufnahme und der rheologischen Eigenschaften mittels Farinograph (ISO 5530-1:2025)

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German Hardcopy
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Status:Standard
Released:2025-09
Standard number:DIN EN ISO 5530-1
Name:Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2025)
Pages:47
DESCRIPTION

DIN EN ISO 5530-1

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