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DS/ISO 27971:2023
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Cereals and cereal products– Common wheat (Triticum aestivum L.)– Determination of Alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology
Published date
05-07-2023
Publisher
This document specifies a method of determining, using an Alveograph, the rheological properties of different types of dough obtained from common wheat flour (Triticum aestivumL.) produced by industrial milling or laboratory milling.
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