UNE-EN ISO 5530-2:2015
Current
Current
The latest, up-to-date edition.
Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012)
Available format(s)
Hardcopy , PDF
Language(s)
Spanish, Castilian, English
Published date
29-04-2015
Publisher
Important note : Users cannot be edited or removed once added to your Multi user PDF.| Committee |
CTN 34/SC 9
|
| DocumentType |
Standard
|
| Pages |
22
|
| PublisherName |
Asociacion Espanola de Normalizacion
|
| Status |
Current
|
| SupersededBy |
| Standards | Relationship |
| EN ISO 5530-2:2014 | Identical |
| ISO 5530-2:2012 | Identical |
| ISO 712:2009 | Cereals and cereal products — Determination of moisture content — Reference method |
| ISO 5530-1:2013 | Wheat flour Physical characteristics of doughs Part 1: Determination of water absorption and rheological properties using a farinograph |
| ISO 24333:2009 | Cereals and cereal products — Sampling |
Access your standards online with a subscription
Features
-
Simple online access to standards, technical information and regulations.
-
Critical updates of standards and customisable alerts and notifications.
-
Multi-user online standards collection: secure, flexible and cost effective.