ISO 17718:2013

Wholemeal and flour from wheat (Triticum aestivum L.) — Determination of rheological behaviour as a function of mixing and temperature increase

Publication date: May 6, 2013

General information

Current stage: 90.93 Effective date: Dec 20, 2019

Originator: ISO

Owner: ISO/TC 34/SC 4

Type: International Standard

ICS: 67.060

Languages: English French

Buying

Status: Published

PDF - EC$499.66

Paper - EC$499.66

PDF and Paper - EC$999.32

Language

Language in which you want to receive the document.

Scope

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.).

Life cycle

NOW

PUBLISHED
ISO 17718:2013
90.93 Standard confirmed
Dec 20, 2019

REVISED BY

IN_DEVELOPMENT
ISO/PWI 17718

Preview

Only informative sections of projects are publicly available. To view the full content, you will need to members of the committee. If you are a member, please log in to your account by clicking on the "Log in" button.