ISO 3093:1982

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Cereals -- Determination of falling number

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.

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Historical

Cereals -- Determination of falling number

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Historical

ISO 3093:1982

Cereals -- Determination of falling number

Are the documents at the ANSI Webstore in electronic Adobe Acrobat PDF format only?

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