I.S. EN ISO 7973:2015現行
Cereals and Milled Cereal Products - Determination of the Viscosity of Flour - Method Using an Amylograph (iso 7973:1992
出版：National Standards Authority of Ireland
專家解讀視頻
基本信息
標準編號： I.S. EN ISO 7973:2015
發布時間：2016/1/11 0:00:00
標準類別：Standard
出版單位：National Standards Authority of Ireland
標準頁數：22
標準簡介
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.
等同采用的國際標準
EN ISO 7973:2015 - Identical
