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ISO 5530-1:2026
ISO 5530-1:2026 - Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph
ISO 5530-1:2026 - Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph
Released: 2026-01-08
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241.47 USD
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ISO 7304-1:2025
ISO 7304-1:2025 - Durum wheat semolina and alimentary pasta — Estimation of cooking quality of alimentary pasta by sensory analysis — Part 1: Reference method
ISO 7304-1:2025 - Durum wheat semolina and alimentary pasta — Estimation of cooking quality of alimentary pasta by sensory analysis — Part 1: Reference method
Released: 2025-11-10
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89.39 USD
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89.39 USD
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89.39 USD
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89.39 USD