6. Wheat and Soybean Analysis

₹300.00 – ₹5,000.00

List of Services Educational / Research Institutions Industry / Individual Entity
6.01 Soybean Seed: Physical Property Analysis

₹2,000.00

₹3,500.00
6.02 Soybean: Oil Composition

₹1,500.00

₹2,500.00
6.03 Soybean: Oil Content (%) Analysis

₹800.00

₹1,500.00
6.04 Wheat: beta carotene / yellow pigment (ppm)

₹600.00

₹1,000.00
6.05 Wheat: Bread Making Properties

₹1,500.00

₹3,000.00
6.06 Wheat: Evaluation of Gliadin Banding Patterns

₹2,500.00

₹4,500.00
6.07 Wheat: Evaluation of HMW Glutenin Banding Patterns

₹2,500.00

₹4,500.00
6.08 Wheat: Evaluation of HMW-GS and LMW-GS Banding patterns

₹2,500.00

₹4,500.00
6.09 Wheat: evaluation of impurities (%)

₹400.00

₹700.00
6.10 Wheat: Evaluation of samples for chapatti making properties

₹1,500.00

₹3,000.00
6.11 Wheat: Evaluation of Starch/Cooking Properties

₹750.00

₹1,500.00
6.12 Wheat: Evaluation of Varietal mixture by electrophoresis

₹2,500.00

₹5,000.00
6.13 Wheat: Flour/Semolina characters: Moisture % of Whole meal

₹800.00

₹1,600.00
6.14 Wheat: gluten wet/ dry (manual)

₹300.00

₹600.00
6.15 Wheat: Grain characters, Broken kernel damaged shriveled, etc. (%)

₹300.00

₹600.00
6.16 Wheat Grain: Physical Property Analysis

₹2,000.00

₹3,500.00
6.17 Wheat: Moisture % of Maida (flour)

₹800.00

₹1,500.00
6.18 Wheat: Moisture % of Semolina

₹800.00

₹1,500.00
6.19 Wheat: rheological test (a) mixograph

₹750.00

₹1,500.00
6.20 Wheat: sedimentation value (ml) of flour

₹400.00

₹800.00
6.21 Wheat: sedimentation value (ml) of whole meal

₹400.00

₹800.00
6.22 Wheat: Milling Quality Analysis

₹800.00

₹1,600.00
Wheat and Soybean Analysis

6. Wheat and Soybean Analysis

₹300.00 – ₹5,000.00

Clear selection
SKU: N/A

Additional information

Handling Charges

Educational / Research Institutions, Industry / Individual Entity
Services - Wheat and Soybean

6.01 Soybean Seed: Physical Property Analysis, 6.02 Soybean: Oil Composition, 6.03 Soybean: Oil Content (%) Analysis, 6.04 Wheat: beta carotene / yellow pigment (ppm), 6.05 Wheat: Bread Making Properties, 6.06 Wheat: Evaluation of Gliadin Banding Patterns, 6.07 Wheat: Evaluation of HMW Glutenin Banding Patterns, 6.08 Wheat: Evaluation of HMW-GS and LMW-GS Banding patterns, 6.09 Wheat: evaluation of impurities (%), 6.10 Wheat: Evaluation of samples for chapatti making properties, 6.11 Wheat: Evaluation of Starch/Cooking Properties, 6.12 Wheat: Evaluation of Varietal mixture by electrophoresis, 6.13 Wheat: Flour/Semolina characters: Moisture % of Whole meal, 6.14 Wheat: gluten wet/ dry (manual), 6.15 Wheat: Grain characters, Broken kernel damaged shriveled, etc. (%), 6.16 Wheat Grain: Physical Property Analysis, 6.17 Wheat: Moisture % of Maida (flour), 6.18 Wheat: Moisture % of Semolina, 6.19 Wheat: rheological test (a) mixograph, 6.20 Wheat: sedimentation value (ml) of flour, 6.21 Wheat: sedimentation value (ml) of whole meal, 6.22 Wheat: Milling Quality Analysis

Reviews

There are no reviews yet.

Be the first to review “6. Wheat and Soybean Analysis”

Your email address will not be published. Required fields are marked *