SS-EN-ISO-11747 › Rice - Determination of rice kernel resistance to extrusion after cooking (ISO 11747:2012)
SS-EN-ISO-11747
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2012 EDITION
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CURRENT
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ISO 11747:2012 Standard specifies a method for the determination of resistance to extrusion of milled rice kernels, parboiled or not parboiled, after cooking under specified conditions.
To find similar documents by classification:
67.060 (Cereals, pulses and derived products Including grains, corn, flours, baked products, etc.)
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Designation Name
SS-EN ISO 11747:2012
Revision Level
2012 EDITION
Status
Current
Publication Date
Aug. 7, 2012
Language(s)
English
Page Count
24
International Equivalent
EN ISO 11747:2012(IDT); ISO 11747:2012(IDT)