ISO 17718:2013

Wholemeal and flour from wheat (Triticum aestivum L.) — Determination of rheological behaviour as a function of mixing and temperature increase

ISO 17718:2013 specifies the determination of rheological behaviour as a function of mixing and temperature increase. It is applicable to all wholemeal and flour samples from industrial or laboratory milling of wheat (Triticum aestivum L.).

OEN:

ISO

Langue:

English

Code(s) de l'ICS:

67.060

Statut:

Publié

Date de Publication:

2013-05-05

Numéro Standard:

ISO 17718:2013