BS EN ISO 5530-2:2015
Wheat flour. Physical characteristics of doughs. Determination of rheological properties using an extensograph
- Standard No.
- BS EN ISO 5530-2:2015
- Release Date
- 2015
- Published By
- British Standards Institution (BSI)
- Latest
- BS EN ISO 5530-2:2015
BS EN ISO 5530-2:2015 Referenced Document
- ISO 24333 Cereals and cereal products - Sampling
- ISO 5530-1 Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph*， 2020-09-01 Update
- ISO 5725 Precision of test methods; Determination of repeatability and reproducibility for a standard test method by inter-laboratory tests
- ISO 712 Cereals and cereal products - Determination of moisture content - Reference method
BS EN ISO 5530-2:2015 history
- 2015 BS EN ISO 5530-2:2015 Wheat flour. Physical characteristics of doughs. Determination of rheological properties using an extensograph
