DIN EN ISO 11747
Rice - Determination of rice kernel resistance to extrusion after cooking (ISO 11747:2012 + Amd 1:2017) (includes Amendment :2018)
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| Organization: | DIN |
| Publication Date: | 1 June 2018 |
| 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
DIN EN ISO 11747
June 1, 2018
Rice - Determination of rice kernel resistance to extrusion after cooking (ISO 11747:2012 + Amd 1:2017) (includes Amendment :2018)
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.
January 1, 2017
Rice - Determination of rice kernel resistance to extrusion after cooking - Amendment 1 (ISO 11747:2012/DAM 1:2016); German and English version EN ISO 11747:2012/prA1:2016
A description is not available for this item.
December 1, 2012
Rice - Determination of rice kernel resistance to extrusion after cooking (ISO 11747:2012)
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.