TSE - TS EN ISO 5530-1
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph
active, Most Current
| Organization: | TSE |
| Publication Date: | 12 January 2016 |
| Status: | active |
| ICS Code (Cereals, pulses and derived products): | 67.060 |
scope:
Bu standard, farinograf kullanilarak unlarin su absorpsiyonununve bu unlardan yapilan hamurun yogrulma karakteristiklerinin
Document History
TS EN ISO 5530-1
January 12, 2016
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph
Bu standard, farinograf kullanilarak unlarin su absorpsiyonununve bu unlardan yapilan hamurun yogrulma karakteristiklerinintayininde kullanilan metodu kapsar.
February 18, 2015
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph
Bu standard, farinograf kullanilarak unlarin su absorpsiyonununve bu unlardan yapilan hamurun yogrulma karakteristiklerinintayininde kullanilan metodu kapsar.