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ISO 1666

Starch - Determination of Moisture Content - Oven-Drying Method

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Organization: ISO
Publication Date: 1 January 1996
Status: active
Page Count: 8
ICS Code (Starch and derived products): 67.180.20

Document History

ISO 1666
January 1, 1996
Starch - Determination of Moisture Content - Oven-Drying Method
A description is not available for this item.

References

This document is referenced by:
BS EN ISO 11543 - Modified Starch - Determination of Hydroxypropyl Content - Method Using Proton Nuclear Magnetic Resonance (NMR) Spectrometry
Published by BSI on June 11, 2002
A description is not available for this item.
This document is referenced by:
DIN EN ISO 6647-2 - Rice - Determination of amylose content - Part 2: Spectrophotometric routine method without defatting procedure and with calibration from rice standards (ISO 6647-2:2020)
Published by DIN on November 1, 2020
A description is not available for this item.
This document is referenced by:
EN 1406 - Chemicals used for treatment of water intended for human consumption - Modified starches
Published by CEN on November 1, 2017
This European Standard is applicable to modified starches used for treatment of water intended for human consumption. It describes the characteristics of modified starches and specifies the...
This document is referenced by:
EN ISO 6647-2 - Rice - Determination of amylose content - Part 2: Spectrophotometric routine method without defatting procedure and with calibration from rice standards
Published by CEN on August 1, 2020
This document specifies two simplified routine methods for the determination of the amylose mass fraction of milled rice, non-parboiled. The main difference between the two methods is the dispersion...
This document is referenced by:
ISO 6647-2 - Rice — Determination of amylose content — Part 2: Spectrophotometric routine method without defatting procedure and with calibration from rice standards
Published by ISO on July 1, 2020
This document specifies two simplified routine methods for the determination of the amylose mass fraction of milled rice, non-parboiled. The main difference between the two methods is the dispersion...
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