Reference number
ISO 17718:2013
ISO 17718:2013
© ISO 2024
International Standard
ISO 17718:2013
Wholemeal and flour from wheat (Triticum aestivum L.) — Determination of rheological behaviour as a function of mixing and temperature increase
Edition 1
2013-05
2013-05
ISO 17718:2013
60292
Published
(Edition 1, 2013)
This publication was last reviewed and confirmed in 2019.
Therefore this version remains current.
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.).
General information
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Status: PublishedPublication date: 2013-05Stage: International Standard confirmed [90.93]
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Edition: 1Number of pages: 36
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Technical Committee :ISO/TC 34/SC 4ICS :67.060
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