ISO 24557:2024
ISO 24557:2024 Pulses – Determination of moisture content – Air-oven method
CDN $131.00
Description
This document specifies a routine reference method for the determination of moisture content of pulses.
This document is applicable to chickpeas, lentils, peas, lupinus and all classes of beans with the exception of soybeans.
Edition
2
Published Date
2024-11-26
Status
PUBLISHED
Pages
9
Language
English
Format
Secure PDF
Secure – PDF details
- Save your file locally or view it via a web viewer
- Viewing permissions are restricted exclusively to the purchaser
- Device limits - 3
- Printing – Enabled only to print (1) copy
See more about our Environmental Commitment
Abstract
This document specifies a routine reference method for the determination of moisture content of pulses.
This document is applicable to chickpeas, lentils, peas, lupinus and all classes of beans with the exception of soybeans.
Previous Editions
Can’t find what you are looking for?
Please contact us at:
Related Documents
-
ISO 5530:2025 Wheat flour – Physical characteristics of doughs – Part 1: Determination of water absorption and rheological properties using a farinograph
CDN $336.00 Add to cart -
ISO 21415:2006 Wheat and wheat flour – Gluten content – Part 3: Determination of dry gluten from wet gluten by an oven drying method
CDN $86.00 Add to cart -
ISO 27971:2023 Cereals and cereal products – Common wheat (Triticum aestivum L.) – Determination of Alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology
CDN $397.00 Add to cart -
ISO 21415:2006 Wheat and wheat flour – Gluten content – Part 4: Determination of dry gluten from wet gluten by a rapid drying method
CDN $86.00 Add to cart
