111 Chemical Assay of Nicotinic Acid in Cereal Products
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112 Microbiological Assay of Nicotinic Acid in Cereal Products
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113 Determination of Crude Fibre Value
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114/1 Method for using the Brabender Extensograph
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115/1 Method for using the Brabender Farinograph
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116/1 Determination of the Sedimentation Value (according to Zeleny) as an Approximate Measure of Baking Quality
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117 Chemical Determination of Thiamine in Cereal Products
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118 Preparation of Test Flour from Wheat Samples for Sedimentation Test
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119 Rapid Method for the Determination of Thiamine in Enriched Flours and Enrichment Mixtures
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120 Mechanical Sampling of Grain
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