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Active standard | Published: 01/07/2026
UNE-EN ISO 5530-1:2026
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2026)
Available languages: English, Spanish
Available design: electronic design (pdf), Print design
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Detail information
Designation: UNE-EN ISO 5530-1:2026
Publication date: 01/07/2026
Pages: 50
Country: Spanish technical standard
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