UNE-EN ISO 5530-1-2026 PDF
Name in English:
STB UNE-EN ISO 5530-1-2026
Name in Russian:
СТБ UNE-EN ISO 5530-1-2026
Description in English:
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2026). Original standard UNE-EN ISO 5530-1-2026 in PDF full version. Additional info + preview on request
Description in Russian:
Пшеничная мука - Физические характеристики теста - Часть 1: Определение водопоглощения и реологических свойств с помощью фаринографа (ISO 5530-1:2026). Оригинальный стандарт UNE-EN ISO 5530-1-2026 в PDF полная версия. Дополнительная инфо + превью по запросу
Document status:
Active
Format:
Electronic (PDF)
Page count:
48
Delivery time (for English version):
1 business day
Delivery time (for Russian version):
3 business days
SKU:
stune20746
More technical details are being prepared for this document.