ČSN EN ISO 7973

Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph

Dostupné jazyky: Anglicky

Dostupné prevedenie: Tlačené

od 9.20 EUR zobraziť na eshopu

Podrobné informácie

Označenie: ČSN EN ISO 7973

Dátum vydania: 01.07.2016

Stránok: 20

Krajina: Česká technická norma

Kde kúpiť?

Môžete zakúpiť na eshop.normservis.sk

Anotácia

This International Standard specifies a method using an amylograph for determining the viscosity of a Suspension of flour in watet -, in which the starch is gelatinized by heating, in Order io assess the conditions of gelatinization of the flour and so judge whether there is any alpha-amylase activity.
This method is applicable to wheat and rye flour and also to wheat and rye grain

Populárna vydavatelia

celý katalóg