SS-EN ISO 7973:2016现行
Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992)
出版：Standardiserings-Kommissionen I Sverige
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基本信息
标准编号： SS-EN ISO 7973:2016
标准类别：Standard
出版单位：Standardiserings-Kommissionen I Sverige
标准页数：0
标准简介
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 con- ditions of gelatinization of the flour and so judge whether there is any alpha-amylase activity.
