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ISO 7305:2019

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.

SDO ISO: International Organization for Standardization
Document Number ISO 7305
Publication Date March 1, 2019
Language en - English
Page Count
Revision Level
Supercedes
Committee ISO/TC 34/SC 4
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