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Homepage>UNE standards>UNE EN ISO 5530-1:2015 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013)
in stockReleased: 2015-04-29
UNE EN ISO 5530-1:2015 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013)

UNE EN ISO 5530-1:2015

Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013)

Harina de trigo. Características físicas de las masas. Parte 1: Determinación de la absorción de agua y propiedades reológicas utilizando un farinógrafo. (ISO 5530-1:2013).

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Standard number:UNE EN ISO 5530-1:2015
Pages:35
Released:2015-04-29
Status:Standard
DESCRIPTION

This standard UNE EN ISO 5530-1:2015 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013) is classified in these ICS categories:

  • 67.060