Standard

BS EN ISO 11747:2012+A1:2018

Rice. Determination of rice kernel resistance to extrusion after cooking

Current

•

Published:

30 Apr 2018

1 Scope

This International Standard specifies a method for the determination of resistance to extrusion of milled rice kernels, parboiled or not parboiled, after cooking under specified conditions.

Product Details

Descriptors

Cereal food products

Determination of content

Rice

Chemical analysis and testing

Spectrophotometry

Cereals

Food testing

Specimen preparation

ICS Codes

67.060 Cereals, pulses and derived products

Committee

AW/4

International relationships

Identical to:

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EN ISO 11747:2012/A1:2018

ISO 11747:2012/Amd 1:2017

ISBN

978 0 580 94854 1

Publisher

BSI