Wheat and wheat flour. Gluten content. Pt. 1: Determination of wet gluten by a manual method.- pt. 2: Determination of wet gluten by mechanical means.- pt. 3: Determination of dry gluten from wet gluten by an oven drying method.- pt. 4: Determination of dry gluten from wet gluten by a rapid drying method
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| Format: | Texto biblioteca |
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Geneva (Switzerland) ISO
2006
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| Subjects: | WHEATS, WHEAT FLOUR, PROXIMATE COMPOSITION, GLUTEN, CEREAL PROTEIN, STANDARDS, ANALYTICAL METHODS, Technique analytique, Blé, Farine de blé, Composition globale, Gluten, Protéine de céréale, Norme, Técnicas analíticas, Trigo, Harina de trigo, Composición aproximada, Proteínas de cereales, Normas, |
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