0
Title Author
191 Measurement of Insoluble, Soluble and Total Dietary Fiber in Foods Using a Rapid Integrated Procedure of Enzymatic-Gravimetric-Liquid Chromatography (DRAFT 2023) Sabine Gratzer
192 Determining the Wet Gluten, Gluten Index and Dry Gluten of the Whole Wheat Meal and Wheat Flour Using Bastak Equipment (DRAFT 2023) Sabine Gratzer
190 Measurement of Available Carbohydrates in Cereals and Cereal Products, Dairy Products, Vegetables, Fruit and Related Food Products and Animal Feeds (DRAFT 2023) Sabine Gratzer
189 Determination of ‘Falling Number’ using Bastak FNCheq to estimate the level of Alpha-Amylase Activity based on viscosity in wheat flour and wheat meal (DRAFT 2021) Sabine Gratzer
188 Determination of Alveolab properties of dough at adapted hydration from commercial or test flours Sabine Gratzer
187 Identification of rice varieties using 12 simple sequence repeat (SSR) markers Sabine Gratzer
186 Determination of the Solvent Retention Capacity (SRC) of wheat flour using the CHOPIN-SRC Sabine Gratzer
303 Simple and Specific Assay for Alpha-Amylase Sabine Gratzer
302 Quantitative Catalase Activity Assay Sabine Gratzer
301 Quantitative Peroxidase Activity Assay Sabine Gratzer

Page 1 of 10