ISO-1666 › Historical Revision Information
Starch - Determination of Moisture Content - Oven-Drying Method
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Gives a method for the determination of the moisture content of native or modified starch using oven-drying at 130 °C under atmospheric pressure.
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67.180.20 (Starch and derived products Including glucose syrups, etc.)
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Document Number
ISO 1666:1973
Revision Level
1ST EDITION
Status
Superseded
Publication Date
July 1, 1973
Committee Number
ISO TC 93