Abstract Preview

This document 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 to pasta.

NOTE This document appears to be applicable also to grains, flours and semolinas obtained from maize, and rye flour and oat flakes, but a further interlaboratory test is necessary before confirming this extension of the field of application.


General information

  • Status :  Published
    Publication date : 2019-03
  • Edition : 3
    Number of pages : 8
  • :
    ISO/TC 34/SC 4
    Cereals and pulses
  • 67.060
    Cereals, pulses and derived products

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