ISO 3093:1982
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.
OEN:
ISO
Langue:
English
Code(s) de l'ICS:
67.060
Statut:
Annulée
Date de Publication:
1982-01-31
Numéro Standard:
ISO 3093:1982