SS-EN-ISO-11747 Rice - Determination of rice kernel resistance to extrusion after cooking (ISO 11747:2012)

SS-EN-ISO-11747 - 2012 EDITION - 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)