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BS EN ISO 11747:2012+A1:2018

Rice. Determination of rice kernel resistance to extrusion after cooking

standard by British Standard / European Standard / International Organization for Standardization , 04/30/2018

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Full Description

BS EN ISO 11747:2012+A1:2018 specifies a method for the determination of resistance to extrusion of milled rice kernels, parboiled or not parboiled, after cooking under specified conditions.


Cross References:
ISO 712
ISO 7301
ISO 24333
ISO 5725-2:1994


Incorporates the following:
Amendment, April 2018
 

Product Details

Published:
04/30/2018
ISBN(s):
9780580948541
Number of Pages:
18
File Size:
1 file , 1.8 MB
Product Code(s):
30344563, 30344563, 30344563
Note:
This product is unavailable in Ukraine, Russia, Belarus
 

Document History

  1. BS EN ISO 11747:2012+A1:2018

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    Rice. Determination of rice kernel resistance to extrusion after cooking

    • Most Recent

  2. BS EN ISO 11747:2012


    Rice. Determination of rice kernel resistance to extrusion after cooking

    • Historical Version

  3. BS 11/30196921 DC


    BS EN ISO 11747. Rice. Determination of rice kernel hardness after cooking. Extrusion method

    • Historical Version