Table of Contents

Foreword<br>1 Scope<br>2 Normative references<br>3 Terms and definitions<br>4 Principle<br>5 Reagents<br>6 Apparatus<br>7 Sampling<br>8 Procedure<br>9 Expression of results<br>10 Precision<br>11 Test report<br>Annex A (informative) - Results of an interlaboratory test<br>Bibliography

Abstract

Describes a reference method for determining Calibration values for standards that will be used to make a standard curve for the quantification of amylose content in milled, non-parboiled rice in the range of amylose content from 0% to 30%.

General Product Information

Published
Document Type	Standard
Status	Current
Publisher	British Standards Institution
Pages
ISBN
Committee	AW/4
Supersedes	05/30139632 DC : DRAFT OCT 2005 13/30241781 DC : 0