ISO 17718-2013 源自小麦的全麦面粉和面粉(小麦 Triticum aestivum L.).作为混合和温升函数的流变特性测定

标准号：ISO 17718-2013
中文标准名称：源自小麦的全麦面粉和面粉(小麦 Triticum aestivum L.).作为混合和温升函数的流变特性测定
英文标准名称：Wholemeal and flour from wheat (Triticum aestivum L.).Determination of rheological behaviour as a function of mixing and temperature increase
标准类型：X11
发布日期：2013/5/1 12:00:00
实施日期：1999/12/31 12:00:00
中国标准分类号：X11
国际标准分类号：67.060
引用标准：ISO 712
适用范围：This International Standard 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.).