Rice. Determination of rice kernel resistance to extrusion after cooking

Publisher:
British Standard / European Standard / International Organization for Standardization

Document status:

Active

Format:

Electronic (PDF)

Delivery time:

10 minutes

Delivery time (for Russian version):

200 business days

SKU:

BS EN ISO 11747:2012+A1:2018 specifies a method for the determination of resistance to extrusion of milled rice kernels, parboiled or not parboiled, after cooking under specified conditions.

Cross References:
ISO 712
ISO 7301
ISO 24333
ISO 5725-2:1994

Incorporates the following:
Amendment, April 2018

File Size :	1 file , 1.8 MB
ISBN(s) :	9780580948541
Note :	This product is unavailable in Ukraine, Russia, Belarus
Number of Pages :	18
Product Code(s) :	30344563, 30344563, 30344563
Published :	04/30/2018

BS EN ISO 11747:2012+A1:2018 PDF

Rice. Determination of rice kernel resistance to extrusion after cooking

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