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ISO 11543:2000PublishedModified starch — Determination of hydroxypropyl content — Method using proton nuclear magnetic resonance (NMR) spectrometryISO 21921:2025PublishedOxidized starch in food applications — Specifications and test methodsISO 24683:2022PublishedHigh fructose syrup — Specifications and test methodsISO 25136:2026PublishedModified starch — Determination of hydroxypropyl content — Spectrophotometric methodISO 1227:1979WithdrawnStarch, including derivatives and by-products — VocabularyISO 1666:1973WithdrawnStarch — Determination of moisture content — Oven-drying methodsISO 5379:1983WithdrawnStarches and derived products — Determination of sulfur dioxide content — Acidimetric method and nephelometric methodISO 10504:1998WithdrawnStarch derivatives — Determination of the composition of glucose syrups, fructose syrups and hydrogenated glucose syrups — Method using high-performance liquid chromatography