ISO 11747:2012
Current
Current
The latest, up-to-date edition.
Rice — Determination of rice kernel resistance to extrusion after cooking
Amended by
Available format(s)
Hardcopy , PDF
Published date
25-07-2012
€63.00
Excluding VAT
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.
| Committee |
ISO/TC 34/SC 4
|
| DevelopmentNote |
Supersedes ISO/DIS 11747. (07/2012)
|
| DocumentType |
Standard
|
| Pages |
10
|
| PublisherName |
International Organization for Standardization
|
| Status |
Current
|
| Standards | Relationship |
| DIN EN ISO 11747:2012-12 | Identical |
| EN ISO 11747:2012 | Identical |
| NBN EN ISO 11747 : 2012 | Identical |
| BS EN ISO 11747 : 2012 | Identical |
| ONORM EN ISO 11747 : 2012 | Identical |
| NEN EN ISO 11747 : 2012 | Identical |
| PN EN ISO 11747 : 2012 | Identical |
| I.S. EN ISO 11747:2012 | Identical |
| NF EN ISO 11747 : 2012 AMD 1 2018 | Identical |
| UNE-EN ISO 11747:2012 | Identical |
| NS EN ISO 11747 : 2012 AMD 1 2018 | 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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