GB/T 25226-2010
Rice.Evaluation of gelatinization time of kernels during cooking (English Version)

Standard No.

GB/T 25226-2010

Language

Chinese, Available in English version

Release Date

2010

Published By

General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China

Latest

GB/T 25226-2010

Scope

This standard specifies the evaluation method for the gelatinization time of rice grains during rice cooking. This standard applies to the evaluation of rice gelatinization time.

GB/T 25226-2010 Referenced Document

• GB/T 21305 Cereals and cereal products.Determination of moisture content.Routine reference method

GB/T 25226-2010 history

• 2010 GB/T 25226-2010 Rice.Evaluation of gelatinization time of kernels during cooking