ISO-6647-1 › Historical Revision Information
Rice - Determination of amylose content - Part 1: Reference method
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ISO 6647-1:2015 specifies a reference method for determining calibration values for standards that will be used to make a standard curve for the quantification of amylose content in milled, non-parboiled rice in the range of amylose content from 0 % to 30 %.
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 6647-1:2015
Revision Level
2ND EDITION
Status
Superseded
Publication Date
May 15, 2015
Committee Number
ISO/TC 34/SC 4