Standards
Standards
»Food
4257-4 / 2004
Wheat flour ( Triticum aestivum L.)-physical characteristics of doughs- part4: Determination of rheological properties using an alveograph. (ISO 5530- 4 /2002)
Endorsement Date
29-12-2013
Pages Count
0
Sector
Food
Committee Name
Cereal, Pulses, Legumes & Derived Products
Standard Type
Price
0 L.E.
Main References
ISO 5530- 4 /2002 : Wheat flour ( Triticum aestivum L.)-physical characteristics of doughs- part4: Determination of rheological properties using an alveograph.
Standard Status
Cancelled
Cancel Reason
*
Obligatory Status
Not Obligatory
Decisions Number
ICS