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Overview ISO 11747:2012/Amd 1:2017 is an international standard published by the International Organization for Standardization (ISO) that provides an amendment to the original method for determining…
Overview SIST 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 wi…
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 IS…
Overview EN ISO 11747:2012 - Rice: Determination of rice kernel resistance to extrusion after cooking specifies a laboratory method to measure the force required to push cooked, milled rice kernels (…
Overview ISO 11747:2012 specifies a laboratory method to determine the resistance to extrusion of milled rice kernels (parboiled or not) after cooking. The test measures the force required to push co…