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in stockReleased: 2015-03
DIN EN ISO 5530-2
Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012)
Weizenmehl - Physikalische Eigenschaften von Teigen - Teil 2: Bestimmung der rheologischen Eigenschaften mittels Extensograph (ISO 5530-2:2012)
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118.78 USD
English Hardcopy
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German PDF
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95.08 USD
German Hardcopy
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Status: | Standard |
Released: | 2015-03 |
Standard number: | DIN EN ISO 5530-2 |
Name: | Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012) |
Pages: | 19 |
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