This standard was last reviewed and confirmed in 2019. Therefore this version remains current.
Determination on an undiluted product, at a specified temperature; calculation of the wanted content by means of tables showing the index as a function of composition, concentration and temperature. The method is also applicable to syrup containing fructose.
Status : PublishedPublication date : 1982-05
Edition : 2Number of pages : 11
Technical Committee:Starch (including derivatives and by-products)
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