This standard was last reviewed and confirmed in 2019. Therefore this version remains current.
ISO 17718:2013 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.).
Status: PublishedPublication date: 2013-05
Edition: 1Number of pages: 36
Technical Committee: ISO/TC 34/SC 4 Cereals and pulses
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