Wheat flour and durum wheat semolina - Determination of colour by diffuse reflectance colorimetry (ISO 16624:2020)
€69.00
Rice - Determination of amylose content - Part 1: Spectrophotometric method with a defatting procedure by methanol and with calibration solutions of potato amylose and waxy rice amylopectin (ISO 6647-1:2020)
Rice - Determination of amylose content - Part 2: Spectrophotometric routine method without defatting procedure and with calibration from rice standards (ISO 6647-2:2020)
Cereals - Determination of moisture and protein - Method using Near-Infrared Spectroscopy in whole kernels
Maize - Determination of moisture content (on milled grains and on whole grains) (ISO 6540:2021)
€83.00
Cereals, pulses and by-products - Determination of ash yield by incineration (ISO 2171:2023)
Rice - Specification (ISO 7301:2021)
€76.00
Rice - Determination of biometric characteristics of kernels (ISO 11746:2020)
€60.00
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 (ISO 27971:2023)
€123.00
Foodstuffs - Determination of fumonisin B1 and B2 in maize based foods - HPLC method with immunoaffinity column clean up.
Durum wheat flour and semolina - Determination of yellow pigment content (ISO 11052:1994)
€53.00
Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method (ISO 21415-1:2006)
€62.00
Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying method (ISO 21415-3:2006)
€58.00
Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method (ISO 21415-4:2006)
Cereals and cereal products - Durum wheat (T. durum Desf.) - Determination of percentage of mitadine grains and calculation of percentage of vitreous grains
€59.00
