Ble et farines de ble. Teneur en gluten. Pt. 1: Determination du gluten humide par une methode manuelle.- pt. 2: Determination du gluten humide par des moyens mecaniques.- pt. 3: Determination du gluten sec a partir du gluten humide par une methode de sechage en etuve.- pt. 4: Determination du gluten sec a partir du gluten humide par une methode de sechage rapide
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Main Author: | Organisation Internationale de Normalisation, Geneva (Switzerland) fre |
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Format: | Texto biblioteca |
Language: | |
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Geneve (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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