Standard
[CURRENT]
OENORM EN ISO 5530-2:2015-02-01
Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012)
- German title
- Weizenmehl - Physikalische Eigenschaften von Teigen - Teil 2: Bestimmung der rheologischen Eigenschaften mittels Extensograph (ISO 5530-2:2012)
- Publication date
-
2015-02-01
- Original language
-
German
- Pages
- 20
- Publication date
-
2015-02-01
- Original language
-
German
- Pages
- 20
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