Resumen
The method is based on preparation of a suspension of flour in water, followed by recording of the viscosity of the suspension which is heated at a constant rate from 30 °C to the temperature corresponding to the moment at which viscosity starts to decrease, having reached its maximum (approximately 95 °C). Applies to wheat and rye flour and also to wheat and rye grain.
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Informaciones generales
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Estado: PublicadoFecha de publicación: 1992-12Etapa: Norma Internacional en proceso de revisión sistemática [90.20]
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Edición: 1Número de páginas: 8
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Comité Técnico :ISO/TC 34/SC 4ICS :67.060
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