DIN EN ISO 5530-1:2015-03
Current
Current
The latest, up-to-date edition.
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013)
Available format(s)
Hardcopy , PDF
Language(s)
German, English
Published date
01-03-2015
Important note : Users cannot be edited or removed once added to your Multi user PDF.| DevelopmentNote |
THE 2020 DRAFT VERSION HAS RELEASED FOR THE STANDARD DIN EN ISO 5530-1
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| DocumentType |
Standard
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| Pages |
31
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| PublisherName |
German Institute for Standardisation (Deutsches Institut für Normung)
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| Status |
Current
|
| Standards | Relationship |
| ISO 5530-1:2013 | Identical |
| EN ISO 5530-1:2014 | Identical |
| DIN EN ISO 5530-2:2015-03 | WHEAT FLOUR - PHYSICAL CHARACTERISTICS OF DOUGHS - PART 2: DETERMINATION OF RHEOLOGICAL PROPERTIES USING AN EXTENSOGRAPH (ISO 5530-2:2012) |
| ISO 5725-1:1994 | Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions |
| ISO 712:2009 | Cereals and cereal products — Determination of moisture content — Reference method |
| ISO 5725-2:1994 | Accuracy (trueness and precision) of measurement methods and results Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method |
| ISO 24333:2009 | Cereals and cereal products — Sampling |
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