ISO 27971:2015
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ISO 27971:2015
63535

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 

  •  :  Published
     : 2015-06
  •  : 2
     : 65
  •  : ISO/TC 34/SC 4 Cereals and pulses
  •  :
    67.060 Cereals, pulses and derived products

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