International Standard
ISO 11747:2012
Rice — Determination of rice kernel resistance to extrusion after cooking
Reference number
ISO 11747:2012
Edition 1
2012-08
© ISO 2024
International Standard
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Published (Edition 1, 2012)
This standard was last reviewed and confirmed in 2023. Therefore this version remains current.
This standard has 1 amendment.

ISO 11747:2012

Format
Language
CHF 63
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Abstract

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.

General information

  • Status
     : Published
    Publication date
     : 2012-08
    Stage
    : International Standard confirmed [90.93]
  • Edition
     : 1
    Number of pages
     : 10
  • Technical Committee :
    ISO/TC 34/SC 4
    ICS :
    67.060 
  • RSS updates

 Amendments

Amendments are issued when it is found that new material may need to be added to an existing standardization document. They may also include editorial or technical corrections to be applied to the existing document.

Amendment 1

Edition 2017

Format
Language
CHF 18
Convert Swiss francs (CHF) to your currency

Life cycle

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