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Norm

ISO 5530-1:1997

Ausgabedatum: 1997 12 04

Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph

ZURÜCKGEZOGEN : 2013 04 10
Herausgeber:
International Organization for Standardization
Format:
Digital | 14 Seiten
Sprache:
Englisch
Aktuell Gültig:
ISO 5530-1:2013:2013 04 10
ICS
67.060
Fachgebiete
Agriculture & food, Foodstuffs, Cereals, pulses and derived products
ISO 5530-1:2013
2013 04 10
Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rhe...
Norm
ISO 5530-1:1997
1997 12 04
Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rhe...
Norm
↖
ISO 5530-1:1988
1988 12 29
Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rhe...
Norm
Norm
ISO 5530-1:2013
Ausgabedatum : 2013 04 10
Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph