95.99 Withdrawal of Standard Jul 27, 2004
ISO
ISO/TC 34/SC 4 Cereals and pulses
International Standard
67.060 Cereals, pulses and derived products
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.
WITHDRAWN
ISO 3093:1982
95.99
Withdrawal of Standard
Jul 27, 2004