1. BS EN ISO 6647-1. Rice. Determination of amylose content. Part 1. Reference method: Spectrophotometric method with a defatting procedure by methanol and with calibration solutions of potato amylose and waxy rice amylopectin (28th October 2019) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (18 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. BS EN ISO 6647-2. Rice. Determination of amylose content. Part 2. Routine method: Spectrophotometric routine method without defatting procedure and with calibration from rice standards (28th October 2019) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (17 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Chemicals used for treatment of water intended for human consumption. Modified starches. (15th September 1998) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (12 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Method of test for the determination of certain water- or alkali-soluble additives in cellulosic or synthetic fibres, yarns and fabrics or yarns and fabrics made from blends of such fibres. (31st August 1978) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (10 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Methods of test for cereals and pulses. Determination of falling number of cereals Part 9, (30th November 1982) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (12 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Methods of test for meat and meat products. Determination of starch and glucose contents (enzymatic method) Part 18, (15th November 1998) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (18 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Methods of test for meat and meat products. Determination of starch content of meat products (reference method) Part 12, (28th February 1979) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (12 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Methods of test for textiles (other than those methods already published as British Standards). (30th November 1990) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (72 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Modified starch. Determination of acetyl content. Enzymatic method. (15th June 1995) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (14 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Modified starch. Determination of adipic acid content of acetylated di-starch adipates. Gas-chromatographic method. (15th July 1998) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (16 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗