ISO/WD 5530-5

Wheat flour — Physical characteristics of doughs — Part 5: Durum wheat and semolina — Determination of rheological properties using an alveograph ISO/WD 5530-5

Current stage: 20.98 Project deleted Feb 5, 2004

Originator: ISO

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

Type: International Standard

ICS: 67.060 Cereals, pulses and derived products

ABANDON
ISO/WD 5530-5
20.98 Project deleted
Feb 5, 2004

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