BS EN ISO 11747 : 2012
Current
The latest, up-to-date edition.
RICE - DETERMINATION OF RICE KERNEL RESISTANCE TO EXTRUSION AFTER COOKING (ISO 11747:2012)
Hardcopy , PDF
English
01-01-2012
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Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Apparatus
6 Reagents
7 Sampling
8 Procedure
9 Calculation and expression
of results
10 Precision
11 Test report
Annex A (informative) - Example of rice
extrusion for the determination of
resistance to extrusion
Annex B (informative) - Results of
inter laboratory test
Bibliography
Describes a method for the determination of resistance to extrusion of milled rice kernels, parboiled or not parboiled, after cooking under specified conditions.
| Committee |
AW/4
|
| DevelopmentNote |
Supersedes 11/30196921 DC. (08/2012) Reviewed and confirmed by BSI, April 2018. (04/2018)
|
| DocumentType |
Standard
|
| Pages |
20
|
| PublisherName |
British Standards Institution
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| ISO 11747:2012 | Identical |
| ISO 712:2009 | Cereals and cereal products — Determination of moisture content — Reference method |
| ISO 7301:2011 | Rice Specification |
| ISO 5725-2:1994 | Accuracy (trueness and precision) of measurement methods and results Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method |
| ISO 24333:2009 | Cereals and cereal products — Sampling |
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