logo

Standards Manage Your Business

We Manage Your Standards

BSI

BS EN ISO 7973:2015

Cereals and milled cereal products. Determination of the viscosity of flour. Method using an amylograph

Standard Details

Applicable to wheat and rye flour and to wheat and rye grain.

General Information

Status : Under Review
Standard Type: Main
Document No: BS EN ISO 7973:2015
Document Year: 2015
Pages: 16
  • Section Volume:
  • GBM37 Food Technology (GMB37)
  • ICS:
  • 67.060 Cereals, pulses and derived products

Life Cycle

Currently Viewing

Under Review
BS EN ISO 7973:2015
Knowledge Corner

Expand Your Knowledge and Unlock Your Learning Potential - Your One-Stop Source for Information!

© Copyright 2024 BSB Edge Private Limited.

Enquire now +