Rice — Determination of rice kernel resistance to extrusion after cooking

Amended by

ISO 11747:2012/Amd 1:2017

Available format(s)

Hardcopy , PDF 1 User , PDF 3 Users , PDF 5 Users , PDF 9 Users

Published date

25-07-2012

Publisher

International Organization for Standardization

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.

Committee	ISO/TC 34/SC 4
DevelopmentNote	Supersedes ISO/DIS 11747. (07/2012)
DocumentType	Standard
Pages	10
PublisherName	International Organization for Standardization
Status	Current

Standards	Relationship
UNI EN ISO 11747 : 2018	Identical
DIN EN ISO 11747:2012-12	Identical
EN ISO 11747:2012	Identical
SN EN ISO 11747:2012	Identical
NBN EN ISO 11747 : 2012	Identical
UNI EN ISO 11747 : 2012	Identical
BS EN ISO 11747 : 2012	Identical
ONORM EN ISO 11747 : 2012	Identical
NEN EN ISO 11747 : 2012	Identical
PN EN ISO 11747 : 2012	Identical
I.S. EN ISO 11747:2012	Identical
EN ISO 11747:2012/A1:2018	Identical
UNE-EN ISO 11747:2012	Identical
NF EN ISO 11747 : 2012 AMD 1 2018	Identical
NS EN ISO 11747 : 2012 AMD 1 2018	Identical
UNE EN ISO 11747 : 2012 A1 2018	Identical

ISO 712:2009	Cereals and cereal products — Determination of moisture content — Reference method
ISO 7301:2011	Rice Specification
ISO 5725-2:1994	Accuracy (trueness and precision) of measurement methods and results Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method
ISO 24333:2009	Cereals and cereal products — Sampling