NS EN ISO 17718 : 2014
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The latest, up-to-date edition.
WHOLEMEAL AND FLOUR FROM WHEAT (TRITICUM AESTIVUM L.) - DETERMINATION OF RHEOLOGICAL BEHAVIOUR AS A FUNCTION OF MIXING AND TEMPERATURE INCREASE (ISO 17718:2013)
Published date
23-03-2015
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Defines the determination of rheological behaviour as a function of mixing and temperature increase.
| DocumentType |
Standard
|
| PublisherName |
Norwegian Standards (Norges Standardiseringsforbund)
|
| Status |
Current
|
| Standards | Relationship |
| ISO 17718:2013 | Identical |
| EN ISO 17718:2014 | Identical |
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