CEN/TC 338
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 66764 | EN ISO 5530-1:2025 | Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO/DIS 5530-1:2020) | Atcelts |
| 41732 | EN ISO 5530-1:2014 | Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013) | Atcelts |
| 33799 | EN ISO 5529:2010 | Wheat - Determination of the sedimentation index - Zeleny test (ISO 5529:2007) | Izstrādē |
| 33804 | EN ISO 5527:2015 | Cereals - Vocabulary (ISO 5527:2015) | Standarts spēkā |
| 33803 | EN ISO 5526:2013 | Cereals, pulses and other food grains - Nomenclature (ISO 5526:2013) | Standarts spēkā |
| 60209 | EN ISO 5223:2015 | Test sieves for cereals (ISO 5223:1995) | Izstrādē |
| 33802 | EN ISO 520:2010 | Cereals and pulses - Determination of the mass of 1000 grains (ISO/DIS 520:2009) | Izstrādē |
| 82155 | EN ISO 3093:2009/prA1 | Wheat, rye and their flours, durum wheat and durum wheat semolina — Determination of the falling number according to Hagberg-Perten — Amendment 1 | Izstrādē |
| 33109 | EN ISO 3093:2009 | Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten (ISO/FDIS 3093:2009) | Standarts spēkā |
| 32331 | EN ISO 3093:2007/AC:2009 | Wheat, rye and respective flours, durum wheat and durum wheat semolina - Determination of the Falling Number according to Hagberg-Perten (ISO 3093:2004/Cor 1:2008) | Atcelts |
Displaying 121-130 of 182 results.