Gluten in Oat Flour Method Development Materials
Ref. 45-1294839
Product Information
- This material is not a USP Reference Standard. It is suitable for use in method development only. The gluten levels in oat flour are based on gravimetric addition. No gluten level confirmation test was conducted by USP.
Grains, worked (for example, hulled, pearled, sliced or kibbled) of oats
Chemical properties
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