Rice — Determination of the potential milling yield from paddy and from husked rice
€77.00
Cereals and pulses — Determination of the mass of 1 000 grains
Wheat, rye and their flours, durum wheat and durum wheat semolina — Determination of the falling number according to Hagberg-Perten
€115.00
Rice — Determination of amylose content
This product is not for sale, please contact us for more information
Cereals and pulses — Determination of the nitrogen content and calculation of the crude protein content — Kjeldahl method
Flour from wheat (Triticum aestivum L.) — Amperometric method for starch damage measurement
Wholemeal and flour from wheat (Triticum aestivum L.) — Determination of rheological behaviour as a function of mixing and temperature increase
€208.00
Wheat and wheat flour — Gluten content
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
Cereals, cereals-based products and animal feeding stuffs — Determination of crude fat and total fat content by the Randall extraction method
Cereals and cereal products — Determination of ochratoxin A — High performance liquid chromatographic method with immunoaffinity column cleanup and fluorescence detection
Maize (Zea mays L.) — Specification
Food products — Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content
€155.00
Milled cereal products — Determination of fat acidity
