The NY/T 3868-2021 standard specifies the determination method of the gelatinization characteristics of corn and corn starch, which is tested by the Rapid Viscosity Test Device. This method uses the Rapid Viscosity Test Device to measure the viscosity change of the sample under heating and stirring conditions to evaluate its gelatinization characteristics. This provides an important basis for the processing and quality control of corn and corn starch.
This summary is not the original standard text and is for reference only. For accurate information, please obtain it through official channels.
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