ISO/DIS 27971 : 60.00 (2015)被替代
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
出版：International Organization for Standardization
专家解读视频
Describes a method of determining, using an alveograph, the rheological properties of different types of dough obtained from 'soft' to 'hard' wheat flour (Triticum aestivum L.) produced by industrial milling or laboratory milling.
14/30288436 DC : 0 - Identical
06/30155725 DC : DRAFT SEP 2006 - Identical
14/30288436 DC : 0 - Identical
