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ISO 5530-1:2025 | 15 Jan 2025 | BSI Knowledge
Standard
Withdrawn
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ISO 5530-1:2025
Wheat flour. Physical characteristics of doughs - Determination of water absorption and rheological properties using a farinograph
Published:
15 Jan 2025
•
Withdrawn:
14 Jan 2026
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Product Details
Descriptors
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ICS Codes
67.060 Cereals, pulses and derived products
Committee
AW/4
International relationships
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ISBN
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Publisher
ISO