Determination on an undiluted product, at a specified temperature; calculation of the wanted content by means of tables showing the index as a function of composition, concentration and temperature. The method is also applicable to syrup containing fructose.
Status: PublishedPublication date: 1982-05
Edition: 2Number of pages: 11
Technical Committee: ISO/TC 93 Starch (including derivatives and by-products)
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|std 1 61|
|std 2 61||Paper|