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Title
101/2 Sampling of Cereal Grains
102/1 Determination of Besatz of Wheat
103/1 Determination of Besatz of Rye
104/1 Determination of Ash in Cereals and Cereal Products
105/2 Determination of Crude Protein in Cereals and Cereal Products for Food and for Feed
106/2 Working Method for the Determination of Wet Gluten in Wheat Flour
107/1 Determination of the Falling Number according to Hagberg - as a Measure of the Degree of Alpha-Amylase Activity in Grain and Flour
108 Colorimetric Method for the Determination of Alpha-amylase Activity
109/1 Determination of the Moisture Content of Cereals and Cereal Products (Basic reference method)
110/1 Determination of the Moisture Content of Cereals and Cereal Products (Practical method)

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