This standard was last reviewed and confirmed in 2021. Therefore this version remains current.
The method is applicable to the anhydrous product and to the monohydrat. It consists in drying of a test portion at 100 °C and a pressure not exceeding 135 mbar.
Status: PublishedPublication date: 1980-08
Edition: 1Number of pages: 2
Technical Committee: ISO/TC 93 Starch (including derivatives and by-products)
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