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Homepage>UNE standards>UNE EN ISO 7973:2016 Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992)
in stockReleased: 2016-03-23
UNE EN ISO 7973:2016 Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992)

UNE EN ISO 7973:2016

Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992)

Cereales y productos de cereales molidos. Determinación de la viscosidad de la harina. Método utilizando un amilógrafo. (ISO 7973:1992).

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Standard number:UNE EN ISO 7973:2016
Pages:15
Released:2016-03-23
Status:Standard
DESCRIPTION

This standard UNE EN ISO 7973:2016 Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992) is classified in these ICS categories:

  • 67.060