DS/EN ISO 11747/A1
Rice – Determination of rice kernel resistance to extrusion after cooking – Amendment 1 (ISO 11747:2012/Amd 1:2017)
active, Most Current
| Organization: | DS |
| Publication Date: | 12 March 2018 |
| Status: | active |
| Page Count: | 14 |
| ICS Code (Cereals, pulses and derived products): | 67.060 |
scope:
ISO 11747:2012 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
DS/EN ISO 11747/A1
March 12, 2018
Rice – Determination of rice kernel resistance to extrusion after cooking – Amendment 1 (ISO 11747:2012/Amd 1:2017)
ISO 11747:2012 Standard specifies a method for the determination of resistance to extrusion of milled rice kernels, parboiled or not parboiled, after cooking under specified conditions.
September 26, 2012
Rice - Determination of rice kernel resistance to extrusion after cooking
ISO 11747:2012 Standard specifies a method for the determination of resistance to extrusion of milled rice kernels, parboiled or not parboiled, after cooking under specified conditions.
Rice - Determination of rice kernel hardness after cooking - Extrusion method (ISO/DIS 11747:2011)
This international Standard specifies a method for the determination of hardness of milled rice kernels, parboiled or not parboiled, after cooking in the conditions provided by this standard.
Rice - Determination of rice kernel resistance to extrusion after cooking (ISO/FDIS 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.