SS-EN ISO 7973:2016
Current
The latest, up-to-date edition.
Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992)
Hardcopy
English
13-01-2016
Important note : Users cannot be edited or removed once added to your Multi user PDF.This International Standard specifies a method using an amylograph for determining the viscosity of a Suspension of flour in watet-, in which the starch is gelatinized by heating, in Order io assess the con- ditions of gelatinization of the flour and so judge whether there is any alpha-amylase activity.
| Committee |
ISO/TC 34
|
| DocumentType |
Standard
|
| Pages |
0
|
| PublisherName |
Standardiserings-Kommissionen I Sverige
|
| Status |
Current
|
| Standards | Relationship |
| EN ISO 7973:2015 | Identical |
| ISO 7973:1992 | Identical |
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