CEN/TC 338
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 33799 | EN ISO 5529:2010 | Wheat - Determination of the sedimentation index - Zeleny test (ISO 5529:2007) | Izstrādē |
| 60208 | EN ISO 7973:2015 | Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992) | Izstrādē |
| 61522 | EN ISO 16624:2020 | Wheat flour and durum wheat semolina - Determination of the colour by reflectance diffused colorimetry (ISO/DIS 16624:2019) | Izstrādē |
| 33802 | EN ISO 520:2010 | Cereals and pulses - Determination of the mass of 1000 grains (ISO/DIS 520:2009) | Izstrādē |
| 40603 | prEN ISO 11085 | Cereals, cereals-based products and animal feeding stuffs - Determination of crude fat and total fat content by the Randall extraction method (ISO/DIS 11085:2014) | 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 |
| 25095 | EN 15585:2008 | Cereals and cereal products - Durum wheat (T. durum Desf.) - Determination of percentage of mitadine grains and calculation of percentage of vitreous grains | Izstrādē |
| 62962 | prEN ISO 712 rev | Cereals and cereal products - Determination of moisture content - Reference method | Izstrādē |
| 75035 | EN ISO 7301:2022 | Rice - Specification (ISO 7301:2021) | Izstrādē |
| 25261 | EN ISO 21415-3:2007 | Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying method (ISO 21415-3:2006) | Izstrādē |
Displaying 141-150 of 182 results.