CEN/TC 338
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 82264 | EN ISO 5530-1:2026 | Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2026) | Standarts spēkā |
| 73511 | LVS EN ISO 17715:2025 | Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement (ISO 17715:2025) | Standarts spēkā |
| 73511 | EN ISO 17715:2025 | Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement (ISO 17715:2025) | Standarts spēkā |
| 39686 | EN ISO 21415-2:2015 | Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten by mechanical means (ISO/DIS 21415-2:2013) | Standarts spēkā |
| 27607 | LVS EN ISO 7971-1:2010 | Cereals - Determination of bulk density, called mass per hectolitre - Part 1: Reference method (ISO 7971-1:2009) | Standarts spēkā |
| 75034 | LVS EN ISO 11746:2023 | Rice - Determination of biometric characteristics of kernels (ISO 11746:2020) | Standarts spēkā |
| 79341 | EN ISO 712-1:2024 | Cereals and cereal products - Determination of moisture content - Part 1: Reference method (ISO 712-1:2024) | Standarts spēkā |
| 33109 | LVS EN ISO 3093:2010 A | Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten (ISO 3093:2009) | Standarts spēkā |
| 66765 | LVS EN ISO 5530-2:2025 | Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2025) | Standarts spēkā |
| 66764 | LVS EN ISO 5530-1:2025 | Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2025) | Standarts spēkā |
Displaying 121-130 of 182 results.