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Starch Viscosity Determination Method

Starch Viscosity Determination Method, Total:8 items.

In the international standard classification, Starch Viscosity Determination Method involves: Sugar. Sugar products. Starch, Cereals, pulses and derived products.

General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China, Starch Viscosity Determination Method

• GB/T 12098-1989 Method for determination of viscosity of starches

Association Francaise de Normalisation, Starch Viscosity Determination Method

• NF EN ISO 7973:2016 Céréales et produits de mouture des céréales - Détermination de la viscosité de la farine - Méthode utilisant un amylographe

ES-UNE, Starch Viscosity Determination Method

• UNE-EN ISO 7973:2016 Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992)

British Standards Institution (BSI), Starch Viscosity Determination Method

• BS EN ISO 7973:2015 Cereals and milled cereal products. Determination of the viscosity of flour. Method using an amylograph

German Institute for Standardization, Starch Viscosity Determination Method

• DIN EN ISO 7973:2016-03 Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992); German version EN ISO 7973:2015
• DIN EN ISO 7973:2016 Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992)

IN-BIS, Starch Viscosity Determination Method

• IS 13863-1993 Cereals and milled cereal products. Determination of the viscosity of flour. Method using an amylograph

Lithuanian Standards Office , Starch Viscosity Determination Method

• LST ISO 7973:2006 Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (idt ISO 7973:1992)

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