Objavljen
ISO 5529:2007 describes a method, known as the Zeleny sedimentation test, for assessing one of the factors determining the quality of wheat as a means of predicting the baking strength of the flour which can be made from it.
The method is applicable only to Triticum aestivum L. wheat.
POVUČEN
ISO 5529:1992
OBJAVLJEN
ISO 5529:2007
90.93
Odluka o potvrđivanju standarda
25. 1. 2024.
Pšenica - Određivanje indeksa sedimentacije - Test po Zeleniju (Zeleny)
60.60 Standard objavljen