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ISO 11747:2012

Rice - Determination of rice kernel resistance to extrusion after cooking
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ISO 11747:2012

Rice - Determination of rice kernel resistance to extrusion after cooking

ISO 11747:2012

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.

SDO ISO: International Organization for Standardization
Document Number ISO 11747
Publication Date Not Available
Language en - English
Page Count
Revision Level
Supercedes
Committee ISO/TC 34/SC 4
Publish Date Document Id Type View
Not Available ISO 11747:2012 Revision