ISO 11747:2012Published

Rice — Determination of rice kernel resistance to extrusion after cooking

Riz — Détermination de la résistance à l'extrusion des grains de riz après cuisson

Abstract / scope

ISO 11747:2012 Standard specifies a method for the determination of resistance to extrusion of milled rice kernels, parboiled or not parboiled, after cooking under specified conditions.

Life cycle

Amendments & corrigenda

ISO 11747:2012/Amd 1:2017PublishedRice — Determination of rice kernel resistance to extrusion after cooking — Amendment 1International Standard · Published 25 Oct 2017 · ISO/TC 34/SC 4