DIN EN ISO 7973
Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992); German and English version FprEN ISO 7973:2015
inactive
| Organization: | DIN |
| Publication Date: | 1 July 2015 |
| Status: | inactive |
| Page Count: | 28 |
| ICS Code (Cereals, pulses and derived products): | 67.060 |
Document History
March 1, 2016
Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992)
This International Standard specifies a method using an amylograph for determining the viscosity of a suspension of flour in water, in which the starch is gelatinized by healing, in order to assess...
DIN EN ISO 7973
July 1, 2015
Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992); German and English version FprEN ISO 7973:2015
A description is not available for this item.