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ISO 7305

2nd Edition, July 15, 1998

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Milled Cereal Products - Determination of Fat Acidity



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ENGLISH * SEE ISO DIS 7305
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Description / Abstract:

This International Standard 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 also to pasta.

NOTE This standard appears to be applicable also to grains, to flours and semolinas obtained from maize, and to 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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