Reference number
ISO 7305:2019
© ISO 2025
International Standard
ISO 7305:2019
Milled cereal products — Determination of fat acidity
Edition 3
2019-03
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Published (Edition 3, 2019)

ISO 7305:2019

Language
Format
CHF 65
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Abstract

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.

General information

  • Status
     : Published
    Publication date
     : 2019-03
    Stage
    : Close of review [90.60]
  • Edition
     : 3
    Number of pages
     : 8
  • Technical Committee :
    ISO/TC 34/SC 4
    ICS :
    67.060 
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