{"id":338410,"date":"2024-10-19T23:40:49","date_gmt":"2024-10-19T23:40:49","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-en-iso-117472012a12018\/"},"modified":"2024-10-25T22:46:53","modified_gmt":"2024-10-25T22:46:53","slug":"bs-en-iso-117472012a12018","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-en-iso-117472012a12018\/","title":{"rendered":"BS EN ISO 11747:2012+A1:2018"},"content":{"rendered":"<p>This International Standard specifies a method for the determination of resistance to extrusion of milled rice kernels, parboiled or not parboiled, after cooking under specified conditions.<\/p>\n<h4>PDF Catalog<\/h4>\n<table border=\"1px\" class=\"des-table\">\n<tr>\n<th>PDF Pages<\/th>\n<th>PDF Title<\/th>\n<\/tr>\n<tr>\n<td><b>2<b><\/td>\n<td>National foreword  <\/td>\n<\/tr>\n<tr>\n<td><b>4<b><\/td>\n<td>European foreword <br \/> Anchor 2 <br \/> Foreword to amendment A1  <\/td>\n<\/tr>\n<tr>\n<td><b>6<b><\/td>\n<td>Foreword  <\/td>\n<\/tr>\n<tr>\n<td><b>7<b><\/td>\n<td>1 Scope <br \/> 2 Normative references <br \/> 3 Terms and definitions <br \/> 4 Principle <br \/> 5 Apparatus  <\/td>\n<\/tr>\n<tr>\n<td><b>8<b><\/td>\n<td>6 Reagents  <\/td>\n<\/tr>\n<tr>\n<td><b>9<b><\/td>\n<td>7 Sampling <br \/> 8 Procedure <br \/> 8.1 Preparation of the test sample <br \/> 8.2 Determination <br \/> 8.2.1 Heating <br \/> 8.2.2 Sample preparation for cooking <br \/> 8.2.3 Cooking <br \/> 8.2.4 Dynamometer adjustment <br \/> 8.2.5 Dynamometer measurements  <\/td>\n<\/tr>\n<tr>\n<td><b>10<b><\/td>\n<td>9 Calculation and expression of results <br \/> 9.1 Calculation <br \/> 9.2 Expression of results <br \/> 10 Precision <br \/> 10.1 Interlaboratory test <br \/> 10.2 Repeatability <br \/> 10.3 Reproducibility <br \/> 11 Test report  <\/td>\n<\/tr>\n<tr>\n<td><b>12<b><\/td>\n<td>Annex A (informative) Example of rice extrusion for the determination of resistance to extrusion  <\/td>\n<\/tr>\n<tr>\n<td><b>14<b><\/td>\n<td>Annex B (informative) Results of interlaboratory test  <\/td>\n<\/tr>\n<tr>\n<td><b>16<b><\/td>\n<td>Bibliography  <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":"<p><b>Rice. Determination of rice kernel resistance to extrusion after cooking<\/b><\/p>\n<table class=\"shortdes-table\" style=\"width: 100%\" border=\"0\" cellspacing=\"0\" cellpadding=\"0\">\n<tbody>\n<tr>\n<td>Published By<\/td>\n<td>Publication Date<\/td>\n<td>Number of Pages<\/td>\n<\/tr>\n<tr>\n<td><a href=\"https:\/\/pdfstandards.shop\/product-category\/publishers\/bsi\/\"><b>BSI<\/b><\/a><\/td>\n<td>2018<\/td>\n<td>18<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"featured_media":338417,"template":"","meta":{"rank_math_lock_modified_date":false,"ep_exclude_from_search":false},"product_cat":[2641],"product_tag":[],"class_list":{"0":"post-338410","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-bsi","8":"first","9":"instock","10":"sold-individually","11":"shipping-taxable","12":"purchasable","13":"product-type-simple"},"_links":{"self":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product\/338410","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media\/338417"}],"wp:attachment":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media?parent=338410"}],"wp:term":[{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_cat?post=338410"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_tag?post=338410"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}