EN ISO 11747:2012/A1:2018 PDF
Rice - Determination of rice kernel resistance to extrusion after cooking - Amendment 1 (ISO 11747:2012/Amd 1:2017)
Rice - Determination of rice kernel resistance to extrusion after cooking - Amendment 1 (ISO 11747:2012/Amd 1:2017)
- Статус документа:
- Действующий
- Формат:
- Электронный (PDF)
- Количество страниц:
- 8
- Дата публикации:
- 7 марта 2018 г.
- Издание:
- CEN EN 11747 edition 1 version 1
- ICS:
- 67.060
2017-12-18 - TC decision is missing to skip Formal Vote. 20180123 - Decision 3/2017 taken by TC 338 on 2017-06-26 (skip Formal Vote).
Abstract
Overview
EN ISO 11747:2012/A1:2018 is an amendment to the international standard for the determination of rice kernel resistance to extrusion after cooking. Developed by CEN, in collaboration with ISO/TC 34 and CEN/TC 338, this standard is central to ensuring the reliable assessment of cooked rice quality in both research and industry settings. The amendment updates procedures and statistical parameters for evaluating rice kernel texture by measuring their resistance to extrusion, a key indicator of product quality and consistency.
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