CSN EN ISO 7973

CSN EN ISO 7973 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 conditions of gelatinization of the flour and so judge whether there is any alpha-amylase activity. This method is applicable to wheat and rye flour and also to wheat and rye grain.
Original English text of CSN EN Standard.
The price of the Standard included all amendments and correcturs.