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.
Tämän julkaisun valmistelusta Suomessa vastaa SFS Suomen Standardit, puh. 09 149 9331.
Sisällysluettelo
Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Apparatus
6 Reagents
7 Sampling
8 Procedure
8.1 Preparation of the test sample
8.2 Determination
9 Calculation and expression of results
9.1 Calculation
9.2 Expression of results
10 Precision
10.1 Interlaboratory test
10.2 Repeatability
10.3 Reproducibility
11 Test report
Annex A Example of rice extrusion for the determination of resistance to extrusion (informative)
Annex B Results of interlaboratory test (informative)