Abstract Preview
ISO 27971:2015 specifies a method of determining, using an alveograph, the rheological properties of different types of dough obtained from common wheat flour (Triticum aestivum L.) produced by industrial milling or laboratory milling.
General information
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Status : PublishedPublication date : 2015-06
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Edition : 2Number of pages : 65
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- ICS :
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Cereals, pulses and derived products
Buy this standard
Format | Language | |
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Paper |
- CHF178
Life cycle
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Previously
WithdrawnISO 27971:2008
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Now
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Will be replaced by
Under developmentISO/CD 27971
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