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Status : Withdrawn
Standard Type : Main
Document No : ISO 27971:2015
Document Year : 2015
Pages : 65
Edition : 2
Section Volume : Cereals and pulses (ISO/TC 34/SC 4.)
ISO 27971:2015 specifies a method of determining, using an alveograph, the rheological properties of different types of dough obtained from common wheat flour (Triticum aestivum L.) produced by industrial milling or laboratory milling.