Entry: Vital wheat gluten (feed) - showing version 1
Notation:
A0BDM
Wheat protein characterized by a high viscoelasticity as hydrated, with minimum 80 % protein (Nx6.25) and maximum 2 % ash on dry substance.
Create code:
Hierarchies
Hierarchy Master | Broader Cereal grains and products derived thereof (feed) | Narrower |
Hierarchy Reporting | Broader Cereal grains and products derived thereof (feed) | Narrower |
Hierarchy Feed | Broader Cereal grains and products derived thereof (feed) | Narrower |
Full Details
broader |
Cereal grains and products derived thereof (feed)
|
broader_feed |
Cereal grains and products derived thereof (feed)
|
broader_report |
Cereal grains and products derived thereof (feed)
|
definition |
Wheat protein characterized by a high viscoelasticity as hydrated, with minimum 80 % protein (Nx6.25) and maximum 2 % ash on dry substance. |
foodExOldCode |
G.01.11.18 |
hierarchyCode_feed |
Z0001.0101 |
hierarchyCode_master |
Z0001.0002.0001.0101 |
hierarchyCode_report |
Z0002.0001.0101 |
in scheme |
Feed hierarchy
| Reporting hierarchy
| Food type Identifiers
|
langualCode |
G.01.11.18 |
lastVersion |
01.04.009 |
notation |
A0BDM |
pref label |
Vital wheat gluten (feed) |
scope note |
Wheat protein characterized by a high viscoelasticity as hydrated, with minimum 80 % protein (Nx6.25) and maximum 2 % ash on dry substance. |
state |
RPC Derivatives/ ingredients
|
termType |
Core term
|
type |
Concept
| Food-type
|
validFrom |
1 Jan 2010 00:00:00.000
|