ISO 17718:2013
Wholemeal and flour from wheat (Triticum aestivum L.) — Determination of rheological behaviour as a function of mixing and temperature increase
OVERVIEW
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.).
COMMENTS
-
PRODUCT DETAILS
| Status | Current |
|---|---|
| Edition | 2013 |
| No. of Pages | 36 |
| ICS Classification | 67.060 Cereals, pulses and derived products |
| Committee | ISO/TC 34/SC 4 |
| Available for Purchase | For sale in Singapore only |
| Adoption | ISO |