Reference number
ISO 17718:2013
International Standard
ISO 17718:2013
Wholemeal and flour from wheat (Triticum aestivum L.) — Determination of rheological behaviour as a function of mixing and temperature increase
Edition 1
2013-05
Read sample
ISO 17718:2013
60292
Published (Edition 1, 2013)
This publication was last reviewed and confirmed in 2019. Therefore this version remains current.

ISO 17718:2013

ISO 17718:2013
60292
Language
Format
CHF 173
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Abstract

ISO 17718:2013 specifies the determination of rheological behaviour as a function of mixing and temperature increase. It is applicable to all wholemeal and flour samples from industrial or laboratory milling of wheat (Triticum aestivum L.).

General information

  •  : Published
     : 2013-05
    : International Standard under systematic review [90.20]
  •  : 1
     : 36
  • ISO/TC 34/SC 4
    67.060 
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