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ISO 11747:2012 (R2023)
Rice — Determination of rice kernel resistance to extrusion after cooking
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Summary
ISO 11747:2012 Standard specifies a method for the determination of resistance to extrusion of milled rice kernels, parboiled or not parboiled, after cooking under specified conditions.
Notes
90.93 : Norme internationale confirmée
Technical characteristics
| Publisher | International Organization for Standardization (ISO) |
| Publication Date | 07/25/2012 |
| Confirmation Date | 12/03/2023 |
| Edition | 1 |
| Page Count | 10 |
| EAN | --- |
| ISBN | --- |
| Weight (in grams) | --- |
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25/10/2017
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25/07/2012
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