BS EN ISO 27971:2015现行
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：British Standards Institution
专家解读视频
Describes method of determining, using an alveograph, the rheological properties of different types of dough obtained from common wheat flour (Triticum aestivum L.) produced by industrial milling or laboratory milling.
Supersedes BS ISO 5530-4 and 06/30155725 DC. (08/2008) Supersedes 14/30288436 DC. (06/2015)
EN ISO 27971:2015 - Identical
EN ISO 27971 : 2015 - Identical
ISO 27971 : 2015 - Identical
