156 Determination of Total Dietary Fibre
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157 Ash Determination by Conductivity
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158 Gluten Index Method for Assessing Gluten Strength in Durum Wheat (Triticum Durum)
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159 Determination of Protein by Near Infrared Reflectance (NIR) Spectroscopy
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161 Determination of the "Stirring Number" using the Newport Rapid Visco Analyser, as a measure of the degree of alpha-amylase activity in grain and flour
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162 Rapid Pasting Method using the Newport Rapid Visco Analyser
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164 Measurement of Damaged Starch by Using Megazyme Enzymic Kit
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165 Determination of ochratoxin A in wheat and wheat products
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166 Determination of ß-Glucan in Barley, Oat and Rye
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167 Determination of crude protein in grain and grain products for food and feed by the Dumas Combustion Principle
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