Withdrawn
ISO 27971:2015 specifies a method of determining, using an alveograph, the rheological properties of different types of dough obtained from common wheat flour (Triticum aestivum L.) produced by industrial milling or laboratory milling.
WITHDRAWN
SRPS EN ISO 27971:2009
WITHDRAWN
SRPS EN ISO 27971:2016
95.99
Withdrawal of Standard
Jul 31, 2023
PUBLISHED
SRPS EN ISO 27971:2023