Registration number (WIID)Project No.TitleStatus
65524LVS EN 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
75035LVS EN ISO 7301:2023Rice - Specification (ISO 7301:2021)Standarts spēkā
75034LVS EN ISO 11746:2023Rice - Determination of biometric characteristics of kernels (ISO 11746:2020)Standarts spēkā
79341EN ISO 712-1:2024Cereals and cereal products - Determination of moisture content - Part 1: Reference method (ISO 712-1:2024)Standarts spēkā
66764LVS EN 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
73511LVS EN ISO 17715:2025Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement (ISO 17715:2025)Standarts spēkā
35299EN ISO 24333:2009/AC:2010Cereals and cereal products - Sampling (ISO 24333:2009)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
66765LVS EN ISO 5530-2:2025Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2025)Standarts spēkā
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