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flour viscosity

flour viscosity, Total:12 items.

In the international standard classification, flour viscosity involves: Cereals, pulses and derived products.

Association Francaise de Normalisation, flour viscosity

• NF V03-710*NF EN ISO 7973:2016 Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph
• NF EN ISO 7973:2016 Céréales et produits de mouture des céréales - Détermination de la viscosité de la farine - Méthode utilisant un amylographe

Korean Agency for Technology and Standards (KATS), flour viscosity

• KS H ISO 7973-2009(2019) Cereals and milled cereal products－Determination of the viscosity of flour－Method using an amylograph
• KS H ISO 7973:2009 Cereals and milled cereal products－Determination of the viscosity of flour－Method using an amylograph

International Organization for Standardization (ISO), flour viscosity

• ISO 7973:1992 Cereals and milled cereal products; determination of the viscosity of flour; method using an amylograph

IN-BIS, flour viscosity

• IS 13863-1993 Cereals and milled cereal products. Determination of the viscosity of flour. Method using an amylograph

European Committee for Standardization (CEN), flour viscosity

• EN ISO 7973:2015 Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992)

German Institute for Standardization, flour viscosity

• DIN EN ISO 7973:2016-03 Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992); German version EN ISO 7973:2015
• DIN EN ISO 7973:2016 Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992)

British Standards Institution (BSI), flour viscosity

• BS EN ISO 7973:2015 Cereals and milled cereal products. Determination of the viscosity of flour. Method using an amylograph

ES-UNE, flour viscosity

• UNE-EN ISO 7973:2016 Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992)

Lithuanian Standards Office , flour viscosity

• LST ISO 7973:2006 Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (idt ISO 7973:1992)

Others:   flour, fine flour, flour products, Flour series, flour gluten, Flour Viscometer, flour flour ingredients, Flour and Flour Products, flour flour, flour viscosity, pulled flour, flour white, flour quality, flour content, flour related, Flour thickness, flour moisture, gluten flour, noodle flour, Determining wet flour content of flour.