This document specifies a reference method for the determination of the amylose content of milled rice, non-parboiled. The method is applicable to rice with an amylose mass fraction higher than 5 %.
This document can also be used for husked rice, maize, millet and other cereals if the extension of this scope has been validated by the user.
NOTE Amylose values determined with this document can be compared with PDO and PGI legislation.
Status: PublishedPublication date: 2020-07
Edition: 3Number of pages: 11
Technical Committee: ISO/TC 34/SC 4 Cereals and pulses
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