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EN ISO 5530-1:2025-01

Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2025)

German title
Weizenmehl - Physikalische Eigenschaften von Teigen - Teil 1: Bestimmung der Wasseraufnahme und der rheologischen Eigenschaften mittels Farinograph (ISO 5530-1:2025)
Publication date
2025-01
Original language
English
Pages
3
Publication date
2025-01
Original language
English
Pages
3

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