Resumen
The result of the determination is a measure of alpha-amylase activity. The method consists in rapid gelatinization of a suspension of flour or of the whole milled product in water, in a boiling water bath, and subsequent measurement of the liquefaction by alpha-amylase of the starch contained inthe sample.
Informaciones generales
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Estado: RetiradaFecha de publicación: 1982-02Etapa: Retirada de la Norma Internacional [95.99]
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Edición: 2Número de páginas: 5
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Comité Técnico :ISO/TC 34/SC 4ICS :67.060
- RSS actualizaciones
Ciclo de vida
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Ahora
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Revisada por
RetiradaISO 3093:2004
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