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Rheology of powder
Rheology of powder, Total:20 items.
In the international standard classification, Rheology of powder involves: Cereals, pulses and derived products, Paints and varnishes, Food products in general.
General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China, Rheology of powder
- GB/T 14614-2006 Wheat flour.Physical characteristics of doughs.Determination of water absorption and rheological properties using a farinograph
- GB/T 14615-2006 Wheat flour.Physical characteristics of doughs.Determination of rheological properties using an extensograph
- GB/T 14614.4-2005 Determination of rheological properties of dough using alveograph
British Standards Institution (BSI), Rheology of powder
- BS 4317-22:1989 Methods of test for cereals and pulses. Determination of water absorption of flour and rheological properties of doughs using a valorigraph
- BS 4317-20:1999 Methods of test for cereals and pulses - Determination of water absorption of flour and rheological properties of doughs using a farinograph
- BS ISO 8130-15:2023 Coating powders - Rheology
- BS EN ISO 5530-2:2015 Wheat flour. Physical characteristics of doughs. Determination of rheological properties using an extensograph
- 22/30441981 DC BS ISO 8130-15. Coating powders. Part 15. Rheology
PT-IPQ, Rheology of powder
Association Francaise de Normalisation, Rheology of powder
- NF V03-765:2009 Cereal and cereal product - Common wheat (T. aestivum) flour - Measure of flour water absorption and rheological behaviour of dough during mixing using the Mixolab.
- NF V03-765:2020 Cereal and cereal product - Common wheat (T. aestivum) flour - Measure of flour water absorption and rheological behaviour of dough during mixing using the Mixolab.
- NF EN ISO 17718:2015 Farine et mouture complète de blé tendre (Triticum aestivum L.) - Détermination du comportement rhéologique des pâtes en fonction du pétrissage et de l'augmentation de la température
RU-GOST R, Rheology of powder
- GOST ISO 5530-1-2013 Wheat flour. Physical characteristics of doughs. Part 1. Determination of water absorption and rheological properties using farinograf
European Committee for Standardization (CEN), Rheology of powder
- EN ISO 5530-1:2014 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph
- EN ISO 5530-2:2014 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph
International Organization for Standardization (ISO), Rheology of powder
German Institute for Standardization, Rheology of powder
- DIN EN ISO 17718:2015-03 Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase (ISO 17718:2013); German version EN ISO 17718:2014
- DIN EN ISO 8130-15:2023-07 Coating powders - Part 15: Rheology (ISO 8130-15:2023); German and English version prEN ISO 8130-15:2023 / Note: Date of issue 2023-06-16
国家市场监督管理总局、中国国家标准化管理委员会, Rheology of powder
- GB/T 14614-2019 Inspection of grain and oils—Doughs rheological properties determination of wheat flour—Farinograph test
Danish Standards Foundation, Rheology of powder
- DS/ISO 17718:2013 Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase