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Food determinations

ILT CODE: ILT-U-968 Category:

Description: Falling number (Hagberg-Perten); Sedimentation index – Zeleny test; Physical characteristics of doughs; water absorption and rheological properties using a farinograph; Gluten content; and Alveograph properties of dough Method: ISO 3093, SM 5530, ISO 21415-2

ILT CODE: ILT-U-968

Description: Falling number (Hagberg-Perten); Sedimentation index – Zeleny test; Physical characteristics of doughs; water absorption and rheological properties using a farinograph; Gluten content; and Alveograph properties of dough

Method: ISO 3093, SM 5530, ISO 21415-2

ILT – Interlaboratory Test
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