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Standard
BS EN ISO 7973:2015
Cereals and milled cereal products. Determination of the viscosity of flour. Method using an amylograph
Current, Under Review
•
Published:
15 Apr 1993
Overview
Preview
References
History
Product Details
Descriptors
Rye
Flour
Reproducibility
Food testing
Cereal food products
Amylase
Cereals
Wheat
Cereal flour
Calibration
Cereal products
Specimen preparation
Aqueous dispersions
Food products
Test equipment
Viscosity measurement
Testing conditions
ICS Codes
67.060 Cereals, pulses and derived products
Committee
AW/4
International relationships
Identical to:
EN ISO 7973:2015
ISO 7973:1992
ISBN
978 0 580 90015 0
Publisher
BSI