DIN Standards Committee Food and Agricultural Products
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph
Begin
2018-03-07
Planned document number
ISO 5530-1
Responsible national committee
NA 057-05-06 AA - Cereals and cereal products
Responsible international committee
ISO/TC 34/SC 4 - Cereals and pulses
draft standard
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph
2020-05
Order from DIN Media
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph
2021-07
Order from DIN Media
