Објављен
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.
ОБЈАВЉЕН
ISO 7973:1992
90.93
Одлука о потврђивању стандарда
20. 6. 2025.
Žita i mleveni proizvodi od žita — Određivanje viskoznosti brašna — Metoda sa primenom amilografa
60.60 Стандард објављен