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>BSI Standards >67 FOOD TECHNOLOGY>67.060 Cereals, pulses and derived products>BS EN ISO 11747:2012+A1:2018 Rice. Determination of rice kernel resistance to extrusion after cooking
immediate downloadReleased: 2018-04-30
BS EN ISO 11747:2012+A1:2018 Rice. Determination of rice kernel resistance to extrusion after cooking

BS EN ISO 11747:2012+A1:2018

Rice. Determination of rice kernel resistance to extrusion after cooking

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Standard number:BS EN ISO 11747:2012+A1:2018
Pages:18
Released:2018-04-30
ISBN:978 0 580 94854 1
Status:Standard
DESCRIPTION

BS EN ISO 11747:2012+A1:2018


This standard BS EN ISO 11747:2012+A1:2018 Rice. Determination of rice kernel resistance to extrusion after cooking is classified in these ICS categories:
  • 67.060 Cereals, pulses and derived products

This International Standard specifies a method for the determination of resistance to extrusion of milled rice kernels, parboiled or not parboiled, after cooking under specified conditions.


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