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DIN EN ISO 7973 E : 2016現(xiàn)行
CEREALS AND MILLED CEREAL PRODUCTS - DETERMINATION OF THE VISCOSITY OF FLOUR - METHOD USING AN AMYLOGRAPH (ISO 7973:1992)
出版：German Institute for Standardisation (Deutsches Institut für Normung)
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基本信息
標(biāo)準(zhǔn)編號(hào)： DIN EN ISO 7973 E : 2016
標(biāo)準(zhǔn)類別：Standard
出版單位：German Institute for Standardisation (Deutsches Institut für Normung)
標(biāo)準(zhǔn)頁數(shù)：0
標(biāo)準(zhǔn)簡(jiǎn)介
Defines a method using an amylograph for determining the viscosity of a suspension of flour in water, in which the starch is gelatinized by heating, in order to assess the conditions of gelatinization of the flour and so judge whether there is any alpha-amylase activity.
