ISO-1666 › Starch -- Determination of moisture content -- Oven-drying method

ISO-1666 - 2ND EDITION - CURRENT
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Gives a method for the determination of the moisture content of native or modified starch using oven-drying at 130 °C under atmospheric pressure.

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67.180.20 (Starch and derived products Including glucose syrups, etc.)

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Document Number

ISO 1666:1996

Revision Level

2ND EDITION

Status

Current

Publication Date

Nov. 15, 1996

Committee Number

ISO TC 93