Abstract
ISO 27971:2015 specifies a method of determining, using an alveograph, the rheological properties of different types of dough obtained from common wheat flour (Triticum aestivum L.) produced by industrial milling or laboratory milling.
General information
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Status: WithdrawnPublication date: 2015-06Stage: Withdrawal of International Standard [95.99]
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Edition: 2Number of pages: 65
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Technical Committee :ISO/TC 34/SC 4ICS :67.060
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Life cycle
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Previously
WithdrawnISO 27971:2008
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Now
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Revised by
PublishedISO 27971:2023