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
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.
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