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Standard
| LS/T 6123-2017 Inspection of grain and oils―Dumpling dough sheet of wheat flour processing quality evaluation (English Version) |
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Detail of LS/T 6123-2017
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Introduction of LS/T 6123-2017
本标准规定了小麦粉饺子皮加工品质评价的原理、原料、设备与用具、操作步骤、样品编号和感官评价条件、感官评价方法及结果表示。
本标准适用于用小麦粉制作的饺子皮蒸煮品质的评价。
Contents of LS/T 6123-2017