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ISO 7305:2019

Milled cereal products — Determination of fat acidity

Standard Details

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
Standard Type: Main
Document No: ISO 7305:2019
Document Year: 2019
Pages: 8
Edition: 3
  • ICS:
  • 67.060 Cereals, pulses and derived products

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ISO 7305:2019

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