Abstract
ISO 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.).
Read sample
Preview this standard in our Online Browsing Platform (OBP)
General information
-
Status: PublishedPublication date: 2013-05Stage: International Standard confirmed [90.93]
-
Edition: 1Number of pages: 36
-
Technical Committee :ISO/TC 34/SC 4ICS :67.060
- RSS updates
Life cycle
Got a question?
Check out our FAQs
Customer care
+41 22 749 08 88
Opening hours:
Monday to Friday - 09:00-12:00, 14:00-17:00 (UTC+1)