ISO 5530-4:2002 specifies a method, using an alveograph, for determining certain rheological properties of doughs obtained from soft or hard wheat flours (Triticum aestivum L.).
Status: WithdrawnPublication date: 2002-08
Edition: 3Number of pages: 25
Technical Committee: ISO/TC 34/SC 4 Cereals and pulses
- ICS :
- 67.060 Cereals, pulses and derived products
ISO 5530-4:1991/Cor 1:1992
ISO 5530-4:2002Stage: 95.99
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