Water in flour (meal)
AN-K-020
pt_PT
<p>The water content of flour is determined according to Karl Fischer. To shorten the analysis times and to obtain more precise results, the determinations are carried out at 50 °C.</p>
The water content of flour is determined according to Karl Fischer. To shorten the analysis times and to obtain more precise results, the determinations are carried out at 50 °C.