Procedure A should be followed when testing the maize flour control supplied with the kit.
This procedure titled: "(a) Determination of starch in cereal and food products not containing resistant starch, D-glucose and/or maltodextrins (Recommended Procedure; all incubation at pH 5.0)."
As the control flour has a known value it allows you to be confident that the kit components are working, necessary reagents have been prepared correctly and that the method is being carried out correctly.
As the control flour has a known value it allows you to be confident that the kit components are working, necessary reagents have been prepared correctly and that the method is being carried out correctly.
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