This standard was last reviewed and confirmed in 2013. Therefore this version remains current.
Specifies a method for the identification of the variety of a given lot of soft or hard wheat, in the form of individual ground kernels, flour farina or semolina, by the separation of gliadin proteins by polyacrylamide gel electrophoresis (PAGE) in slab gels containing aluminium lactate buffer.
Status : PublishedPublication date : 1993-11
Edition : 1Number of pages : 8
Technical Committee:Cereals and pulses
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