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Norm
ISO 3093:1982
Issue date: 1982 02 01
Cereals — Determination of falling number
The result of the determination is a measure of alpha-amylase activity. The method consists in rapid gelatinization of a suspension of flour or of the whole milled produc...
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Withdrawn
: 2004 07 27
Publisher:
International Organization for Standardization
Format:
Digital | 5 Pages
Language:
English
Currently valid:
ICS
The result of the determination is a measure of alpha-amylase activity. The method consists in rapid gelatinization of a suspension of flour or of the whole milled product in water, in a boiling water bath, and subsequent measurement of the liquefaction by alpha-amylase of the starch contained inthe sample.
ISO 3093:2009
2009 11 30
Wheat, rye and their flours, durum wheat and durum wheat semolina — Determination of the falling num...
Norm
ISO 3093:2004
2004 07 27
Wheat, rye and respective flours, durum wheat and durum wheat semolina — Determination of the Fallin...
Norm
Norm
ISO 3093:2004
Issue date :
2004 07 27
Wheat, rye and respective flours, durum wheat and durum wheat semolina — Determination of the Falling Number according to Hagberg-Perten