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BSI BS EN ISO 5530-1:2014

Current Revision

Wheat flour. Physical characteristics of doughs. Determination of water absorption and rheological properties using a farinograph

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rheological properties using a farinograph

SDO BSI: British Standards Institution
Document Number BS EN ISO 5530
Publication Date Dec. 31, 2014
Language en - English
Page Count 36
Revision Level
Supercedes
Committee
Publish Date Document Id Type View
Dec. 31, 2014 BS EN ISO 5530-1:2014 Revision