ISO 7305:2019

Current Revision
Milled cereal products - Determination of fat acidity

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ISO 7305:2019

Milled cereal products - Determination of fat acidity

PUBLISH DATE 2019
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.

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