DIN EN ISO 11747
Rice - Determination of rice kernel resistance to extrusion after cooking (ISO 11747:2012)
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| Organization: | DIN |
| Publication Date: | 1 December 2012 |
| Status: | inactive |
| Page Count: | 15 |
| 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
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
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DIN EN ISO 11747
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.