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Norm

ÖNORM EN ISO 11747

Issue date: 2012 11 15

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

This International Standard specifies a method for the determination of resistance to extrusion of milled rice kernels, parboiled or not parboiled, after cooking under s...
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Withdrawn : 2018 07 15
Publisher:
Austrian Standards International
Format:
Digital | 13 Pages
Language:
German | English | Download GER/ENG
Currently valid:
ÖNORM EN ISO 11747:2018 07 15
Optionally co-design standards:
Committee 205: Food and animal feeding stuffs analysis
ICS
67.060
Topics
Agriculture & food, Foodstuffs, 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.
ÖNORM EN ISO 11747
2018 07 15
Rice - Determination of rice kernel resistance to extrusion after cooking (ISO 11747:2012 + Amd 1:20...
Norm
ÖNORM EN ISO 11747
2012 11 15
Rice - Determination of rice kernel resistance to extrusion after cooking (ISO 11747:2012)
Norm
↖
Norm
ISO 712:2009
Issue date : 2009 10 30
Cereals and cereal products — Determination of moisture content — Reference method
Norm
ISO 7301:2011
Issue date : 2011 02 17
Rice — Specification (Corrected version 2011-02)
Norm
ISO 712:2009
Issue date : 2009 10 30
Cereals and cereal products — Determination of moisture content — Reference method
Norm
ÖNORM EN ISO 11747
Issue date : 2018 07 15
Rice - Determination of rice kernel resistance to extrusion after cooking (ISO 11747:2012 + Amd 1:2017) (consolidated version)