Abstract
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.
General information
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Status: WithdrawnPublication date: 1982-02Stage: Withdrawal of International Standard [95.99]
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Edition: 2Number of pages: 5
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Technical Committee :ISO/TC 34/SC 4ICS :67.060
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Life cycle
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Now
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Revised by
WithdrawnISO 3093:2004
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