{"id":1426,"count":6,"description":"Rice \u2013 Determination of the resistance of the rice grain to extrusion after cooking\r\nThis standard specifies a method for the determination of the resistance to extrusion of milled rice grains, precooked or not parboiled, after cooking under specified conditions.","link":"https:\/\/techlabsystems.com\/eng\/iso\/1-2-3\/iso-11747\/","name":"ISO 11747","slug":"iso-11747","taxonomy":"iso","parent":1395,"meta":[],"acf":[],"_links":{"self":[{"href":"https:\/\/techlabsystems.com\/eng\/wp-json\/wp\/v2\/iso\/1426","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/techlabsystems.com\/eng\/wp-json\/wp\/v2\/iso"}],"about":[{"href":"https:\/\/techlabsystems.com\/eng\/wp-json\/wp\/v2\/taxonomies\/iso"}],"up":[{"embeddable":true,"href":"https:\/\/techlabsystems.com\/eng\/wp-json\/wp\/v2\/iso\/1395"}],"wp:post_type":[{"href":"https:\/\/techlabsystems.com\/eng\/wp-json\/wp\/v2\/product?iso=1426"},{"href":"https:\/\/techlabsystems.com\/eng\/wp-json\/wp\/v2\/normas?iso=1426"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}