New guidelines for raw and boiled noodles support objective, color meter-based analysis—helping you improve consistency and better meet customer expectations.

Access the latest methods through AACC Approved Methods of Analysis.
https://bit.ly/3FwLZHJ

#AACCmethods

New guidelines for raw and boiled noodles support objective, color meter-based analysis—helping you improve consistency and better meet customer expectations.

Access the latest methods through AACC Approved Methods of Analysis.
https://bit.ly/3FwLZHJ

#AACCmethods

New capability added to the LPRP SW1 Series: Solvent Retention Capacity (SRC). Add SRC to your lab’s analytical toolkit through the SW1 Series.

Learn more & subscribe:
https://bit.ly/3LhghRl

#lprp #aaccmethods

Combine two powerful tools for lab quality: LPRP + AACC Approved Methods!

Join hundreds of labs worldwide to ensure consistency and market readiness. Corporate members get discounted pricing! Learn more today: https://bit.ly/4o4uS0B

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As the American Bakers Association moves to phase out #potassiumbromate by 2026, reliable testing methods are more important than ever.

Our Quantitative Method for Bromates enables labs to measure levels & support QA efforts accurately.

https://bit.ly/3FwLZHJ

#AACCMethods

Enhance your LPRP subscription by combining it with AACC Approved Methods of Analysis. Get faster, more accurate results in every test—from grain characteristics to shelf life.

Learn more: https://bit.ly/4o4uS0B

#foodscience #labefficiency #AACCMethods