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AACC International Approved Methods - AACC Method 38-60.01. Gluten in Corn Flour and Corn-Based Products by Qualitative R5 Analysis

AACC International Approved Methods

Gluten

AACCI Method 38-60.01
Gluten in Corn Flour and Corn-Based Products by Qualitative R5 Analysis

VIEW METHOD

Objective
This method describes the qualitative analysis of gluten in raw and processed foods with the use of an immunochromatographic test strip (1) and the R5 anti-body for the detection of gluten in corn flour and processed corn-based products.