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ISO International Standard

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.).

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  • Publication Date: 2013-05-06
  • Ref: ISO 17718:2013
  • stdNumber: 17718
  • Version: 1
  • Edition: 1
  • Pages: 36

$187.57

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