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BSI BS EN ISO 5530-2:2015

Current Revision

Wheat flour. Physical characteristics of doughs. Determination of rheological properties using an extensograph

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Wheat flour. Physical characteristics of doughs. Determinati

SDO BSI: British Standards Institution
Document Number BS EN ISO 5530
Publication Date Feb. 28, 2015
Language en - English
Page Count 24
Revision Level
Supercedes
Committee
Publish Date Document Id Type View
Feb. 28, 2015 BS EN ISO 5530-2:2015 Revision