MS 85:2003 Specification for edible wheat flour (second revision)
Printed version of this standard is available at Library. To request, please e-mail to adminpk@usm.my and include a copy of this record in your e-mail.
This Malaysian Standard specifies the quality requirements and methods of test for the following types of edible wheat flour prepared from common wheat, Triticum aestivum L. or club wheat, Triticum compactum Host., or mixtures thereof for human consumption. The various types of wheat flour include white flour, high protein flour, wholemeal flour, self-raising flour, enriched flour, protein-increased flour, atta flour and chlorinated wheat flour.
