Methods for determination of physical characteristics of doughs made from wheat flour: Part 2 rheological properties using an extensograph (Second Revision)
Method for determination of physical characteristics of doughs made from wheat flour: Part 3 water absorption and rheolog properties using a valorigraph
Method for determination of physical characteristics of doughs made from wheat flour: Part 4 rheological properties using an alveograph (First Revision)
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International Standards Referred In IS 12516 (Part 1) : 2017 ISO 5530-1 : 2013 Reviewed In : 2022
Standard contains no Cross Referenced International Standard.
IS 12516 (Part 1) : 2017 ISO 5530-1 : 2013 Reviewed In : 2022 is Referred in following Indian Standards :
Methods for determination of physical characteristics of doughs made from wheat flour: Part 1 water absorption and rheological properties using a farinograph (Second Revision)
