ZH
RU
ES

Viscosity starch

Viscosity starch, Total:15 items.

In the international standard classification, Viscosity starch 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, Viscosity starch

• GB/T 22427.7-2008 Starch-Derermination of viscosity
• GB/T 22427.7-2008 Starch-Derermination of viscosity
• GB/T 12098-1989 Method for determination of viscosity of starches

Association Francaise de Normalisation, Viscosity starch

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

Korean Agency for Technology and Standards (KATS), Viscosity starch

• KS H ISO 7973-2009(2019) Cereals and milled cereal products－Determination of the viscosity of flour－Method using an amylograph
• KS H ISO 7973:2009 Cereals and milled cereal products－Determination of the viscosity of flour－Method using an amylograph

International Organization for Standardization (ISO), Viscosity starch

• ISO 7973:1992 Cereals and milled cereal products; determination of the viscosity of flour; method using an amylograph

European Committee for Standardization (CEN), Viscosity starch

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

IN-BIS, Viscosity starch

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

German Institute for Standardization, Viscosity starch

• 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)

British Standards Institution (BSI), Viscosity starch

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

ES-UNE, Viscosity starch

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

RU-GOST R, Viscosity starch

• GOST ISO 7973-2013 Cereals and cereal products. Determination of the viscosity using an amylograph

Lithuanian Standards Office , Viscosity starch

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

Others:   starch viscosity, fast viscometer starch, Starch Viscometer, Starch Rapid Viscometer, Starch Viscometer, starch viscosity, starch gelatinization viscosity, Starch Viscosity Determination Method, Various starch viscosities, Starch Viscosity Determination Method, How does starch gelatinize viscosity, Starch Viscosity Method, Method for Determination of Starch Viscosity, Starch Viscosity Determination Method, What is the viscosity of starch, Viscosity starch, rapid viscosity determination starch, Starch Viscosity Determination, viscosity of starch, Native starch viscosity.