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Normas DIN – AENOR
DIN EN ISO 6647-2:2005-12

DIN EN ISO 6647-2:2005-12

Rice - Determination of amylose content - Part 2: Routine methods (ISO/DIS 6647-2:2005); German version prEN ISO 6647-2:2005

Rice - Détermination de la teneur en amylose - Partie 2: Méthodes des pratiques (ISO/DIS 6647-2:2005); Version allemande prEN ISO 6647-2:2005

Reis - Bestimmung des Amylosegehalts - Teil 2: Routineverfahren (ISO/DIS 6647-2:2005); Deutsche Fassung prEN ISO 6647-2:2005

Fecha Anulación:
2017-11 /Withdrawn
Equivalencias internacionales:

ISO/DIS 6647-2 (2005-09)

prEN ISO 6647-2 (2005-09)

Relación con otras normas DIN:

Reemplazada por: DIN EN ISO 6647-2:2007-11

Resumen:
The DIN EN ISO 6647-2 specifies two simplified routine methods for the determination of the amylose content of milled rice non-parboiled. The main difference between the two methods is in the way of dispersion. Method A specifies a hot dispersion procedure while Method B a cold one.
Keywords:
Agricultural products, Applications, Cereal food products, Cereals, Chemical analysis and testing, Determination, Determination of content, Dispersion, Food products, Pulses (crops), Rice, Routine tests, Spectroscopy, Starches
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