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BS EN ISO 5530-1:2026

Wheat flour — Physical characteristics of doughs - Determination of water absorption and rheological properties using a farinograph

General Information

Status : Definitive
Standard Type: Main
Document No: BS EN ISO 5530-1:2026
Document Year: 2026
Pages: 46
  • Section Volume:
  • GBM37 Food Technology (GMB37)
  • ICS:
  • 67.060 Cereals, pulses and derived products

Life Cycle

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Definitive
BS EN ISO 5530-1:2026
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