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Standard [CURRENT]

DIN EN ISO 5530-2:2015-03

Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012); German version EN ISO 5530-2:2014

German title
Weizenmehl - Physikalische Eigenschaften von Teigen - Teil 2: Bestimmung der rheologischen Eigenschaften mittels Extensograph (ISO 5530-2:2012); Deutsche Fassung EN ISO 5530-2:2014
Publication date
2015-03
Original language
German
Pages
21

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Publication date
2015-03
Original language
German
Pages
21
DOI
https://dx.doi.org/10.31030/2285009

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Content
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67.060
DOI
https://dx.doi.org/10.31030/2285009

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