|Number of pages||12|
|Committee||Beleidscommissie Landbouw & Levensmiddelen|
This International Standard 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.
|Dutch title||Tarwe - Bepaling van de sedimentatieindex - Zelenyproef|
|English title||Wheat - Determination of the sedimentation index - Zeleny test|