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dough extensibility
dough extensibility, Total:4 items.
In the international standard classification, dough extensibility involves: Cereals, pulses and derived products.
RU-GOST R, dough extensibility
- GOST R 51409-1999 Wheat flour. Physical characteristics of doughs. Determination of rheological properties using an extensograph
VN-TCVN, dough extensibility
- TCVN 7848-2-2008 Wheat flour.Physical characteristics of doughs.Part 2: Determination of rheological properties using an extensograph
PT-IPQ, dough extensibility
- NP 4398-2000 Wheat flour Physical characteristics of doughs Determination of rheological properties using an extensograph
General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China, dough extensibility
- GB/T 14615-1993 Method for determination of rheological properties ofdoughs using an extensograph