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Rice - Determination of amylose content - Part 1: Spectrophotometric method with a defatting procedure by met…

Overview EN ISO 6647-1:2020 - Rice - Determination of amylose content - Part 1 specifies a reference spectrophotometric method for measuring the amylose mass fraction in milled (non‑parboiled) rice.…

Rice - Determination of amylose content - Part 1: Spectrophotometric method with a defatting procedure by met…

Overview EN ISO 6647-1:2020 - Rice - Determination of amylose content - Part 1 specifies a reference spectrophotometric method for measuring the amylose mass fraction in milled (non‑parboiled) rice.…

Rice — Determination of amylose content — Part 1: Reference method

Rice — Determination of amylose content

Rice. Determination of amylose content - Reference method

Rice. Determination of amylose content - Spectrophotometric method with a defatting procedure by methanol and…

What is ISO 6647-1 about? ISO 6647-1 is the first part of a multi-series European standard. ISO 6647-1 specifies a reference method for the determination of the amylose content of milled rice, non-pa…

Rice — Determination of amylose content — Part 1: Spectrophotometric method with a defatting procedure by met…

Overview - ISO 6647-1:2020 (Rice - Determination of amylose content) ISO 6647-1:2020 specifies a reference spectrophotometric method for determining the amylose mass fraction of milled, non‑parboiled…

Rice — Determination of amylose content — Part 1: Reference method