GB/T 25226-2010Rice -- Evaluation of gelatinization time of kernels during cooking (English PDF)
大米 蒸煮过程中米粒糊化时间的评价
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Issued by
Standardization Administration of China
Level / Type
National · Recommended
Issue date
September 26, 2010
Implementation date
March 1, 2011
Scope
GB/T 25226-2010 is the English-translated version of 大米 蒸煮过程中米粒糊化时间的评价.
GB/T 25226-2010 — This standard specifies the method for evaluation of rice kernels during cooking pasting time. This standard applies to rice gelatinization time evaluation.
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Document preview — GB/T 25226-2010
National Standard of the People's Republic of China
- ICS
- 67.060
- Classification
- B 20
Issued by: Standardization Administration of China
Contents
- What this standard covers1
- Document data2
- Standards quoted by this document3
What this standard covers
This standard specifies the evaluation process of the rice cooking rice pasting of time. This standard applies to the evaluation of rice gelatinization time.
Document data
International classification (ICS): 67.060.
Chinese classification (CCS): B20.
Estimated length of the Chinese original: 10,125 words.
Adopted international standard: ISO 14864-1998, MOD.
Standards quoted by this document
GB/T 21305
......
This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 7 pages — is available in the English PDF.
Referenced standards
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Related Standards
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