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ISO 7973 : 1992(R2013)現(xiàn)行

CEREALS AND MILLED CEREAL PRODUCTS - DETERMINATION OF THE VISCOSITY OF FLOUR - METHOD USING AN AMYLOGRAPH

出版：International Organization for Standardization

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基本信息

標(biāo)準(zhǔn)編號(hào)： ISO 7973 : 1992(R2013)

標(biāo)準(zhǔn)類(lèi)別：Revision

出版單位：International Organization for Standardization

標(biāo)準(zhǔn)頁(yè)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.

等同采用的國(guó)際標(biāo)準(zhǔn)

UNE EN ISO 7973 : 2016 - Identical

NF EN ISO 7973 : 2016 - Identical

NS EN ISO 7973 : 2015 - Identical

UNI EN ISO 7973 : 2016 - Identical

DIN EN ISO 7973 E : 2016 - Identical

DS EN ISO 7973 : 2015 - Identical

NEN EN ISO 7973 : 2015 - Identical

PN EN ISO 7973 : 2016 - Identical

BS EN ISO 7973 : 2015 - Identical

IS 13863 : 1993(R2015) - Identical

SS-EN ISO 7973:2016 - Identical