ISO 5530-2

Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph ISO 5530-2

Current stage: 60.00 Standard under publication Aug 27, 2021

Originator: ISO

Owner: ISO/TC 34/SC 4 Cereals and pulses

Type: International Standard

ICS: 67.060 Cereals, pulses and derived products

IN_DEVELOPMENT
ISO 5530-2
60.00 Standard under publication
Aug 27, 2021