Standards
Standards
»Food
4257-1 / 2009
Wheat flour – physical characteristics of doughs – part 1 : determination of water absorption and rheological properties using a farinograph.
Endorsement Date
05-02-2009
Pages Count
21
Sector
Food
Committee Name
Cereal, Pulses, Legumes & Derived Products
Standard Type
Price
415 L.E.
Main References
ISO 5530-1/1997 Wheat flour – Physical characteristics of doughs – Part 1 :Determination of water absorption and rheological properties using a farinograph
Standard Status
New
Obligatory Status
Not Obligatory
Decisions Number
ICS
67