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DIN EN ISO 27971 : 2015現(xiàn)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 (ISO 27971:2015)
出版：German Institute for Standardisation (Deutsches Institut für Normung)
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基本信息
標(biāo)準(zhǔn)編號： DIN EN ISO 27971 : 2015
標(biāo)準(zhǔn)類別：Standard
出版單位：German Institute for Standardisation (Deutsches Institut für Normung)
標(biāo)準(zhǔn)頁數(shù)：0
標(biāo)準(zhǔn)簡介
Defines a 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.
