ISO 6647:2020
ISO 6647:2020 Rice – Determination of amylose content – Part 1: Spectrophotometric method with a defatting procedure by methanol and with calibration solutions of potato amylose and waxy rice amylopectin
CDN $124.00
Description
This document specifies a reference method for the determination of the amylose content of milled rice, non-parboiled. The method is applicable to rice with an amylose mass fraction higher than 5 %.
This document can also be used for husked rice, maize, millet and other cereals if the extension of this scope has been validated by the user.
NOTE Amylose values determined with this document can be compared with PDO and PGI legislation.
Edition
3
Published Date
2020-07-14
Status
PUBLISHED
Pages
11
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
This document specifies a reference method for the determination of the amylose content of milled rice, non-parboiled. The method is applicable to rice with an amylose mass fraction higher than 5 %.
This document can also be used for husked rice, maize, millet and other cereals if the extension of this scope has been validated by the user.
NOTE Amylose values determined with this document can be compared with PDO and PGI legislation.
Previous Editions
Can’t find what you are looking for?
Please contact us at:
Related Documents
-
ISO 24333:2009 Cereals and cereal products – Sampling
CDN $295.00 Add to cart -
ISO 24557:2024 Pulses – Determination of moisture content – Air-oven method
CDN $124.00 Add to cart -
ISO 4112:1990 Cereals and pulses – Guidance on measurement of the temperature of grain stored in bulk
CDN $82.00 Add to cart -
ISO 21415:2006 Wheat and wheat flour – Gluten content – Part 3: Determination of dry gluten from wet gluten by an oven drying method
CDN $82.00 Add to cart
