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ISO 3093:1982 PDF
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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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| Edition | 1982 |
|---|---|
| Published Date | 1982 |
| Published By | International Standardization Organisation |
| Page Count | 5 |
