| IS Number : | IS 12516 (Part 4) : 1996 ISO 5530-4 Reviewed In : 2019 |
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| IS Title [Eng-Hn] : | Method for determination of physical characteristics of doughs made from wheat flour: Part 4 rheological properties using an alveograph (First Revision) |
| No of Revision : | 1 |
| No of Amendments : | 0 |
| Technical Department : | Food and Agriculture Department |
| Technical Committee : | FAD 24 ( Ready-to-eat foods and specialized products ) |
| Language : | English |
| Group : | Food, Food Products and food processing equipments |
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| Sub Group: | Ready to eat foods |
| Sub Sub Group : | Ready-to-eat Foods |
| Aspects: | Methods of tests |
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| Degree of Equivalence: | Identical under dual numbering |
| Identical/Equivalent Standards: | ISO 27971:2008 |
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| Indian Standards Refered In IS IS 12516 : Part 4 : 1996 : |
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| International Standards Refered In IS 12516 : Part 4 : 1996 | Standard contains no Cross Referenced International Standard. | ||||||||
| IS 12516 : Part 4 : 1996 is Refered in following Indian Standards : |
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