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Milled cereal products. Determination of fat acidity. | Status: Superseded, Withdrawn
description
1 Scope
This International Standard specifies a method for the determination of the "fat acidity" of milled cereal products. It is applicable to flours and semolinas obtained from wheat and durum wheat, and also to pasta.
NOTE This method appears to be applicable also to grains, to flours and semolinas obtained from maize, and to rye flour and oat flakes, but a further interlaboratory test is necessary before confirming this extension of the field of application.
Details
Publisher
BS
File size
753.23 KB
Pages
16
Format
PDF
Publication date
2010-02-28
ISBN-13
978-0-580-69649-7
ISBN-13 plain
9780580696497
ISBN-10
0580696497
