AN-K-020
Water in flour (meal)
Summary
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.
AN-K-020
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.
