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SS EN ISO 27971 Ed. 1 (2008)被替代
Cereals And Cereal Products - Common Wheat (triticum Aestivum L.) - Determination Of Alveographic Properties Of Dough At Constant Hydration From Commercial Or Test Flours And Test Milling Methodology
出版：Standardiserings-Kommissionen I Sverige
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基本信息
標(biāo)準(zhǔn)編號： SS EN ISO 27971 Ed. 1 (2008)
發(fā)布時間：2008/5/26 0:00:00
標(biāo)準(zhǔn)類別：Standard
出版單位：Standardiserings-Kommissionen I Sverige
標(biāo)準(zhǔn)頁數(shù)：0
標(biāo)準(zhǔn)簡介
Describes a method of using an alveograph to determine the rheological properties of different types of dough obtained from "soft" to "hard" wheat flour (Triticum aestivum L.) produced by industrial milling or laboratory test milling.
替代本標(biāo)準(zhǔn)的新標(biāo)準(zhǔn)
