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Active standard | Published: 14/06/2023
ISO 27971:2023-ed.3.0
Cereals and cereal products — Common wheat (Triticum aestivum L.) — Determination of Alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology
(Céréales et produits céréaliers — Blé tendre (Triticum aestivum L.) — Détermination des propriétés alvéographiques d´une pâte a hydratation constante de farine industrielle ou d´essai et méthodologie pour la mouture d´essai)
Available languages: English, French
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Detail information
Designation: ISO 27971:2023-ed.3.0
Publication date: 14/06/2023
Pages: 56
Country: International technical standard
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