SS-EN ISO 7973:2016現行
Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992)
出版：Standardiserings-Kommissionen I Sverige
專家解讀視頻
基本信息
標準編號： SS-EN ISO 7973:2016
標準類別：Standard
出版單位：Standardiserings-Kommissionen I Sverige
標準頁數：0
標準簡介
This International Standard specifies a method using an amylograph for determining the viscosity of a Suspension of flour in watet-, in which the starch is gelatinized by heating, in Order io assess the con- ditions of gelatinization of the flour and so judge whether there is any alpha-amylase activity.
