ISO 17718:2013
International Standard
Current Edition
·
Approved on
06 May 2013
Wholemeal and flour from wheat (Triticum aestivum L.) — Determination of rheological behaviour as a function of mixing and temperature increase
ISO 17718:2013 Files
English
36 Pages
Current Edition
BHD
86.89
ISO 17718:2013 Scope
ISO 17718:2013 specifies the determination of rheological behaviour as a function of mixing and temperature increase. It is applicable to all wholemeal and flour samples from industrial or laboratory milling of wheat (Triticum aestivum L.).
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