ISO 11747:2012/Amd.1:2017
Rice — Determination of rice kernel resistance to extrusion after cooking AMENDMENT 1

Standard No.

ISO 11747:2012/Amd.1:2017

Release Date

2012

Published By

International Organization for Standardization (ISO)  IX  /  ISO

Status

Be replaced

Replace By

ISO 11747:2012/Amd 1:2017

Latest

ISO 11747:2012/Amd 1:2017

Introduction

This amendment specifies the method for determining the resistance to compression of cooked rice grains. It is designed to provide a standardized approach to measuring the mechanical properties of rice after cooking, which can be useful in quality assessment and research applications.

*** Please note: This description may not be accurate, please refer to the official documentation.

ISO 11747:2012/Amd.1:2017 history

• 2017 ISO 11747:2012/Amd 1:2017 Rice - Determination of rice kernel resistance to extrusion after cooking; Amendment 1
• 2012 ISO 11747:2012 Rice - Determination of rice kernel resistance to extrusion after cooking

Standard and Specification