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BS EN ISO 11747:2012+A1:2018
Rice. Determination of rice kernel resistance to extrusion after cooking
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Summary
Cereal food products;Determination of content;Rice;Chemical analysis and testing;Spectrophotometry;Cereals;Food testing;Specimen preparation
Technical characteristics
| Publisher | British Standards Institution (BSI) |
| Publication Date | 04/30/2018 |
| Page Count | 18 |
| Themes | Specimen preparation |
| EAN | --- |
| ISBN | --- |
| Weight (in grams) | --- |
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30/04/2018
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