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BS ISO 5530-4:2002

BS ISO 5530-4:2002

$167.15

Wheat flour (Triticum aestivum L.). Physical characteristics of doughs – Determination of rheological properties using an alveograph

Published By Publication Date Number of Pages
BSI 2002 34
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Status

Withdrawn
Title

Wheat flour (Triticum aestivum L.). Physical characteristics of doughs – Determination of rheological properties using an alveograph
Replaces

BS 4317-27:1992
Publisher

BSI
Committee

AW/4
Pages

34
Publication Date

2002-09-12
Withdrawn Date

2008-07-31
Replaced By

BS EN ISO 27971:2008
ISBN

0 580 40350 5
Standard Number

BS ISO 5530-4:2002
Identical National Standard Of

ISO 5530-4:2002
Descriptors

Food testing, Dough, Wheat, Rheological properties, Flour, Test equipment, Cereal flour
ICS Codes 67.060 - Cereals, pulses and derived products

Related products

BS ISO 5530-4:2002
$167.15