This standard specifies the method for determining the gelatinization characteristics of rice and rice flour using a rapid viscosity analyzer. It covers terms and definitions, principles, instruments and reagents, sampling, sample preparation, operation procedures and result representation. Applicable to the determination of gelatinization characteristics of rice and rice flour.
This summary is not the original standard text and is for reference only. For accurate information, please obtain it through official channels.
| Status | Active | ||
|---|---|---|---|
| CCS | X11 | ICS | 67.060 |
| Release Date | 2010-06-30 00:00:00 | Implementation Date | 2011-01-01 00:00:00 |
