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BSI BS ISO 7305:2019

Milled cereal products. Determination of fat acidity
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BSI BS ISO 7305:2019

Milled cereal products. Determination of fat acidity

PUBLISH DATE 2019
PAGES 16
BSI BS ISO 7305:2019

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.

SDO BSI: British Standards Institution
Document Number ISO 7305
Publication Date March 15, 2019
Language en - English
Page Count
Revision Level
Supercedes
Committee AW/4
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