I.S. EN ISO 7973:2015现行
Cereals and Milled Cereal Products - Determination of the Viscosity of Flour - Method Using an Amylograph (iso 7973:1992
出版：National Standards Authority of Ireland
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基本信息
标准编号： I.S. EN ISO 7973:2015
发布时间：2016/1/11 0:00:00
标准类别：Standard
出版单位：National Standards Authority of Ireland
标准页数：22
标准简介
Defines a method using an amylograph for determining the viscosity of a suspension of flour in water, in which the starch is gelatinized by heating, in order to assess the conditions of gelatinization of the flour and so judge whether there is any alpha-amylase activity.
等同采用的国际标准
EN ISO 7973:2015 - Identical
