Мука пшеничная и мука ржаная. Общее руководство по разработке испытаний для определения хлебопекарных свойств
Название (англ.):
Wheat flour and rye flour; General guidance on the drafting of bread-making tests
Описание (англ.):
The guidance follows the standard layout widely used for methods of analysis and thus ensures that no element id left unconsidered by the user when elaborating or drafting a bread-making test. It provides information on the contents of the clauses, such as scope and field of application, principle, ingredients, apparatus, sampling, procedure, expression of results, test report.