Name:
ISO 7973:1992 PDF
Published Date:
12/01/1992
Status:
Active
The method is based on preparation of a suspension of flour in water, followed by recording of the viscosity of the suspension which is heated at a constant rate from 30 °C to the temperature corresponding to the moment at which viscosity starts to decrease, having reached its maximum (approximately 95 °C). Applies to wheat and rye flour and also to wheat and rye grain.
| File Size : | 1 file , 1.6 MB |
| Note : | This product is unavailable in Ukraine, Russia, Belarus |
| Number of Pages : | 8 |
| Published : | 12/01/1992 |
| Same As : | ISO 7973:1992 |
