BS-EN-ISO-11747 Rice. Determination of rice kernel resistance to extrusion after cooking

BS-EN-ISO-11747 - 2012 EDITION AMENDMENT 1 - CURRENT
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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