DIN EN ISO 11747
Rice - Determination of rice kernel hardness after cooking - Extrusion method (ISO/DIS 11747:2011); German version prEN ISO 11747:2011
inactive
| Organization: | DIN |
| Publication Date: | 1 May 2011 |
| Status: | inactive |
| Page Count: | 15 |
| ICS Code (Cereals, pulses and derived products): | 67.060 |
Document History
June 1, 2018
Rice - Determination of rice kernel resistance to extrusion after cooking (ISO 11747:2012 + Amd 1:2017); German version EN ISO 11747:2012 + A1:2018
Diese Internationale Norm legt ein Verfahren zur Bestimmung des Extrusionswiderstands von geschliffenen Reiskörnern, parboiled oder nicht parboiled, nach dem Kochen unter vorgegebenen Bedingungen...
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); German version EN ISO 11747:2012
Diese Internationale Norm legt ein Verfahren zur Bestimmung des Extrusionswiderstandes von geschliffenen Reiskörnern, parboiled oder nicht parboiled, nach dem Kochen unter vorgegebenen Bedingungen...
DIN EN ISO 11747
May 1, 2011
Rice - Determination of rice kernel hardness after cooking - Extrusion method (ISO/DIS 11747:2011); German version prEN ISO 11747:2011
A description is not available for this item.
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