Cereals. Determination of impurities content in maize (Zea mays, L.) and sorghum (Sorghum bicolor, L.)
€281.00
Foodstuffs. Determination of elements and their chemical species. Determination of inorganic arsenic in foodstuffs of marine and plant origin by anion-exchange HPLC-ICP-MS
€201.00
Foodstuffs. Determination of acrylamide in food and coffee by gas chromatography-mass spectrometry (GC-MS)
Food analysis. Determination of acrylamide in food by liquid chromatography tandem mass spectrometry (LC-ESI-MS/MS)
Technical report of the interlaboratory study for the determination of Besatz in common wheat, rye and durum wheat
€390.00
Wheat and wheat flour. Gluten content Determination of wet gluten index by mechanical means
Foodstuffs. Determination of hydride-reactive arsenic compounds in rice by atomic absorption spectrometry (Hydride-AAS) following acid extraction
Cereals, cereals-based products and animal feeding stuffs. Determination of crude fat and total fat content by the Randall extraction method
Durum wheat semolina and alimentary pasta. Estimation of cooking quality pasta by sensory analysis Reference method
Cereals and cereal products. Common wheat (Triticum aestivum L.). Determination of alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology
€421.00
Wheat flour. Physical characteristics of doughs Determination water absorption and rheological properties using a farinograph
€329.00
Cereals. Determination of moisture and protein. Method using Near-Infrared-Spectroscopy in whole kernels
€370.00
Wholemeal and flour from wheat (Triticum aestivum L.). Determination of rheological behaviour as a function of mixing and temperature increase
Wheat flour. Physical characteristics of doughs Determination rheological properties using an extensograph
Flour from wheat (Triticum aestivum L.). Amperometric method for starch damage measurement
