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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)
Weizenmehl - Physikalische Eigenschaften von Teigen - Teil 1: Bestimmung der Wasseraufnahme und der rheologischen Eigenschaften mittels Farinograph (ISO 5530-1:2025)
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English PDF
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English Hardcopy
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German PDF
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138.94 EUR
German Hardcopy
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138.94 EUR
| 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 |
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