ISO 17718:2013

Wholemeal and flour from wheat (Triticum aestivum L.) — Determination of rheological behaviour as a function of mixing and temperature increase

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.).

SDO:

ISO

Language:

English

ICS Codes:

67.060

Status:

Published

Publish date:

2013-05-05

Standard Number:

ISO 17718:2013