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immediate downloadReleased: 2018-04-30
BS EN ISO 11747:2012+A1:2018
Rice. Determination of rice kernel resistance to extrusion after cooking
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| Standard number: | BS EN ISO 11747:2012+A1:2018 |
| Pages: | 18 |
| Released: | 2018-04-30 |
| ISBN: | 978 0 580 94854 1 |
| Status: | Standard |
DESCRIPTION
BS EN ISO 11747:2012+A1:2018
This standard BS EN ISO 11747:2012+A1:2018 Rice. Determination of rice kernel resistance to extrusion after cooking is classified in these ICS categories:
- 67.060 Cereals, pulses and derived products
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.