BH GSO ISO 1666:2016
ISO 1666:1996
Bahraini Standard
Current Edition
·
Approved on
10 February 2016
Starch -- Determination of moisture content -- Oven-drying method
BH GSO ISO 1666:2016 Files
English
4 Pages
Current Edition
Reference Language
BHD
19.89
BH GSO ISO 1666:2016 Scope
This International Standard specifies a method for the determination of the moisture content of starch using ovendrying at 130 °C under atmospheric pressure.
The method is applicable to native or modified starch in the dry form.
In special circumstances, for example if the starch contains substances which are unstable at 130 °C, the method is not applicable.
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