ISO 14864:1998
ISO 14864:1998 Rice – Evaluation of gelatinization time of kernels during cooking
CDN $131.00
Description
La pr√©sente Norme internationale sp√©cifie une m√©thode permettant d’√©valuer le temps de g√©latinisation lors de la cuisson des grains de riz. Elle s’applique au riz usin√© tel que d√©fini dans l’ISO 7301.
Edition
1
Published Date
1998-12-20
Status
PUBLISHED
Pages
9
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
La présente Norme internationale spécifie une méthode permettant d'évaluer le temps de gélatinisation lors de la cuisson des grains de riz. Elle s'applique au riz usiné tel que défini dans l'ISO 7301.
Previous Editions
Can’t find what you are looking for?
Please contact us at:
Related Documents
-
ISO 21415:2006 Wheat and wheat flour – Gluten content – Part 1: Determination of wet gluten by a manual method
CDN $131.00 Add to cart -
ISO 3093:2009 Wheat, rye and their flours, durum wheat and durum wheat semolina – Determination of the falling number according to Hagberg-Perten
CDN $195.00 Add to cart -
ISO 16624:2020 Wheat flour and durum wheat semolina – Determination of colour by diffuse reflectance colorimetry
CDN $131.00 Add to cart -
ISO 11746:2020 Rice – Determination of biometric characteristics of kernels
CDN $131.00 Add to cart
