Published
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.
WITHDRAWN
SRPS ISO 7305:2013
PUBLISHED
SRPS ISO 7305:2020
90.93
Standard confirmed
Jun 18, 2025