182 is required
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182/1 RIDASCREEN® Gliadin - Enzyme immunoassay for the quantitative analysis of gliadins and corresponding prolamines as a measure of gluten in unprocessed and processed food
Methods Type: Generic Methods Key data Number: 182/1 Analyte: Analysis of gliadins and corresponding prolamines Matrix: Gliadins Year of Approval: 2016 Revision: 2023 Scope and field of application Ingestion of gluten from wheat, rye and barley can...
https://icc.or.at/icc-standards/standards-overview/182-1-standard-method?highlight=WzE4Ml0= -
182/1 RIDASCREEN ® Gliadin – Enzyme Immunoassay for the Quantitative Analysis of Gliadins and Corresponding Prolamines as a Measure of Gluten in Unprocessed and Processed Food [PDF]
https://icc.or.at/component/content/article/182-1-ridascreen-gliadin-enzyme-immunoassay-for-the-quantitative-analysis-of-gliadins-and-corresponding-prolamines-in-unprocessed-and-processed-foods-pdf?catid=37&highlight=WzE4Ml0=&Itemid=101 -
182/1 RIDASCREEN ® Gliadin – Enzyme Immunoassay for the Quantitative Analysis of Gliadins and Corresponding Prolamines as a Measure of Gluten in Unprocessed and Processed Foods [Print]
https://icc.or.at/component/content/article/182-1-ridascreen-gliadin-enzyme-immunoassay-for-the-quantitative-analysis-of-gliadins-and-corresponding-prolamines-in-unprocessed-and-processed-foods-print?catid=42&highlight=WzE4Ml0=&Itemid=101 -
World Flour Day - March 20
Cereal flour is the main ingredient of many different foods, from bread to pasta and more. Wheat flour is one of the most important ingreadients in numerious cultures as it is the main ingredient in their bread and patries. The FlourWorld Museum in...
https://icc.or.at/publications/news/world-flour-day-march-20?highlight=WzE4Ml0=
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