Registration number (WIID)Project No.TitleStatus
66765EN ISO 5530-2:2025Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2025)Standarts spēkā
73511EN ISO 17715:2025Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement (ISO 17715:2025)Standarts spēkā
76268EN ISO 712-2:2024Cereals and cereal products - Determination of moisture content - Part 2: Automatic drying oven method (ISO 712-2:2024)Standarts spēkā
75034EN ISO 11746:2022Rice - Determination of biometric characteristics of kernels (ISO 11746:2020)Standarts spēkā
76893EN ISO 7301:2022/A1:2024Rice - Specification - Amendment 1 (ISO 7301:2021/Amd 1:2024)Standarts spēkā
65524EN ISO 6647-2:2020Rice - Determination of amylose content - Part 2: Spectrophotometric routine method without defatting procedure and with calibration from rice standards (ISO 6647-2:2020)Standarts spēkā
33804EN ISO 5527:2015Cereals - Vocabulary (ISO 5527:2015)Standarts spēkā
65523EN ISO 6647-1:2020Rice - Determination of amylose content - Part 1: Spectrophotometric method with a defatting procedure by methanol and with calibration solutions of potato amylose and waxy rice amylopectin (ISO 6647-1:2020)Standarts spēkā
33109EN ISO 3093:2009Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten (ISO 3093:2009)Standarts spēkā
66764EN ISO 5530-1:2025Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2025)Standarts spēkā
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