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20/30374680 DC | 21 May 2020 | BSI Knowledge
Standard
20/30374680 DC
BS EN ISO 5530-2. Wheat flour. Physical characteristics of doughs - Part 2. Determination of rheological properties using an extensograph
Current
•
Published:
21 May 2020
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Product Details
Descriptors
Cereal flour
Food testing
Dough
Wheat
Rheological properties
Test equipment
Flour
ICS Codes
67.060 Cereals, pulses and derived products
Committee
AW/4
International relationships
Identical to:
ISO/DIS 5530-2
ISBN
—
Publisher
BSI