This standard was last reviewed and confirmed in 2019.
Therefore this version remains current.
Abstract
PreviewISO 17718:2013 specifies the determination of rheological behaviour as a function of mixing and temperature increase. It is applicable to all wholemeal and flour samples from industrial or laboratory milling of wheat (Triticum aestivum L.).
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Status: PublishedPublication date: 2013-05
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Edition: 1Number of pages: 36
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- ICS :
- 67.060 Cereals, pulses and derived products
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| Format | Language | |
|---|---|---|
| std 1 166 | PDF + ePub | |
| std 2 166 | Paper |
- CHF166
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