ISO 11747:2012 Preview
Rice -- Determination of rice kernel resistance to extrusion after cooking
This standard was last reviewed and confirmed in 2018. Therefore this version remains current.
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.
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Revisions / Corrigenda
ISO 11747:2012/Amd 1:2017