ISO-6647-1 › Rice - Determination of amylose content - Part 1: Spectrophotometric method with a defatting procedure by methanol and with calibration solutions of potato amylose and waxy rice amylopectin
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This document specifies a reference method for the determination of the amylose content of milled rice, non-parboiled. The method is applicable to rice with an amylose mass fraction higher than 5 %.
This document can also be used for husked rice, maize, millet and other cereals if the extension of this scope has been validated by the user.
NOTE Amylose values determined with this document can be compared with PDO and PGI legislation.
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
ISO 6647-1:2020
Revision Level
3RD EDITION
Status
Current
Publication Date
July 1, 2020
Committee Number
ISO/TC 34/SC 4