NEN EN ISO 17718 : 2015
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WHOLEMEAL AND FLOUR FROM WHEAT (TRITICUM AESTIVUM L.) - DETERMINATION OF RHEOLOGICAL BEHAVIOUR AS A FUNCTION OF MIXING AND TEMPERATURE INCREASE
Published date
02-09-2015
Publisher
Defines the determination of rheological behaviour as a function of mixing and temperature increase. Pertains to all wholemeal and flour samples from industrial or laboratory milling of wheat (Triticum aestivum L.).
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