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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 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 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 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 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…
