Registration number (WIID)Project No.TitleStatus
73511EN ISO 17715:2025Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement (ISO 17715:2025)Standarts spēkā
39686EN ISO 21415-2:2015Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten by mechanical means (ISO/DIS 21415-2:2013)Standarts spēkā
25092EN ISO 24333:2009Cereals and cereal products - Sampling (ISO 24333:2009)Standarts spēkā
60208LVS EN ISO 7973:2016Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992)Standarts spēkā
33806LVS EN ISO 11747:2012Rice - Determination of rice kernel resistance to extrusion after cooking (ISO 11747:2012)Standarts spēkā
39686LVS EN ISO 21415-2:2016Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means (ISO 21415-2:2015)Standarts spēkā
67758LVS EN ISO 6540:2021Maize - Determination of moisture content (on milled grains and on whole grains) (ISO 6540:2021)Standarts spēkā
65523LVS EN 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
70924LVS CEN ISO/TR 29263:2021Cereals and cereal products - Sampling studies (ISO/TR 29263:2021)Standarts spēkā
41735LVS EN 15587:2019Cereal and cereal products - Determination of Besatz in wheat (Triticum aestivum L.), durum wheat (Triticum durum Desf.), rye (Secale cereale L.),triticale (Triticosecale Wittmack spp) and feed barley (Hordeum vulgare L.)Standarts spēkā
Displaying 171-180 of 182 results.