ISO 11747:2012
ISO 11747:2012 Rice – Determination of rice kernel resistance to extrusion after cooking
CDN $115.00
Description
ISO 11747:2012 Standard specifies a method for the determination of resistance to extrusion of milled rice kernels, parboiled or not parboiled, after cooking under specified conditions.
Edition
1
Published Date
2012-07-25
Status
PUBLISHED
Pages
10
Language
English
Format
Secure PDF
Secure – PDF details
- Save your file locally or view it via a web viewer
- Viewing permissions are restricted exclusively to the purchaser
- Device limits - 3
- Printing – Enabled only to print (1) copy
See more about our Environmental Commitment
Abstract
ISO 11747:2012 Standard specifies a method for the determination of resistance to extrusion of milled rice kernels, parboiled or not parboiled, after cooking under specified conditions.
Previous Editions
Can’t find what you are looking for?
Please contact us at:
Related Documents
-
ISO 712:2024 Cereals and cereal products – Determination of moisture content – Part 1: Reference method
CDN $173.00 Add to cart -
ISO 11746:2020 Rice – Determination of biometric characteristics of kernels
CDN $115.00 Add to cart -
ISO 21415:2015 Wheat and wheat flour – Gluten content – Part 2: Determination of wet gluten and gluten index by mechanical means
CDN $173.00 Add to cart -
ISO 21415:2006 Wheat and wheat flour – Gluten content – Part 1: Determination of wet gluten by a manual method
CDN $115.00 Add to cart
