BS-EN-ISO-11747 › Rice. Determination of rice kernel resistance to extrusion after cooking
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Rice. Determination of rice kernel resistance to extrusion after cooking
Keywords
Cereal food products;Determination of content;Rice;Chemical analysis and testing;Spectrophotometry;Cereals;Food testing;Specimen preparation
To find similar documents by classification:
67.060 (Cereals, pulses and derived products Including grains, corn, flours, baked products, etc.)
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Document Number
BS EN ISO 11747:2012+A1:2018
Revision Level
2012 EDITION AMENDMENT 1
Status
Current
Publication Date
April 30, 2018
Page Count
18
ISBN
9780580948541
International Equivalent
EN ISO 11747:2012/A1:2018;ISO 11747:2012/Amd 1:2017;ERROR
Committee Number
AW/4