ISO-14864 › Rice -- Evaluation of gelatinization time of kernels during cooking

ISO-14864 - 1ST EDITION - CURRENT


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This International Standard specifies a method of evaluating the gelatinization time of rice kernels during cooking.

It is applicable to milled rice as defined in ISO 7301.

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67.060 (Cereals, pulses and derived products Including grains, corn, flours, baked products, etc.)

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Document Number

ISO 14864:1998

Revision Level

1ST EDITION

Status

Current

Publication Date

Dec. 15, 1998

Committee Number

ISO TC 34/SC 4