CEN - EN ISO 11747
Rice - Determination of rice kernel resistance to extrusion after cooking
active, Most Current
| Organization: | CEN |
| Publication Date: | 1 August 2012 |
| Status: | active |
| Page Count: | 18 |
| ICS Code (Cereals, pulses and derived products): | 67.060 |
scope:
This International Standard specifies a method for the determination of resistance to extrusion of milled rice kernels, parboiled or not parboiled, after cooking under specified conditions.
Document History
EN ISO 11747
August 1, 2012
Rice - Determination of rice kernel resistance to extrusion after cooking
This International Standard specifies a method for the determination of resistance to extrusion of milled rice kernels, parboiled or not parboiled, after cooking under specified conditions.
August 1, 2012
Rice - Determination of rice kernel resistance to extrusion after cooking
This International Standard specifies a method for the determination of resistance to extrusion of milled rice kernels, parboiled or not parboiled, after cooking under specified conditions.