Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992)

Available format(s)

Hardcopy , PDF

Language(s)

German, English

Published date

01-03-2016

Publisher

DocumentType	Standard
Pages	14
PublisherName	German Institute for Standardisation (Deutsches Institut für Normung)
Status	Current

ISO 3093:2009	Wheat, rye and their flours, durum wheat and durum wheat semolina Determination of the falling number according to Hagberg-Perten
ISO 2170:1980	Cereals and pulses Sampling of milled products
ISO 950:1979	Cereals — Sampling (as grain)
ISO 712:2009	Cereals and cereal products — Determination of moisture content — Reference method
DIN EN ISO 3093:2010-05	Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten (ISO 3093:2009)
ISO 5725:1986	Precision of test methods Determination of repeatability and reproducibility for a standard test method by inter-laboratory tests