Registration number (WIID)Project No.TitleStatus
82264LVS EN ISO 5530-1:2026Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2026)Standarts spēkā
33803EN ISO 5526:2013Cereals, pulses and other food grains - Nomenclature (ISO 5526:2013)Standarts spēkā
33109LVS EN ISO 3093:2010 AWheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten (ISO 3093:2009)Standarts spēkā
65523EN ISO 6647-1:2020Rice - Determination of amylose content - Part 1: Reference method: Spectrophotometric method with a defatting procedure by methanol and with calibration solutions of potato amylose and waxy rice amylopectin (ISO/DIS 6647-1:2019)Standarts spēkā
79341LVS EN ISO 712-1:2024Cereals and cereal products - Determination of moisture content - Part 1: Reference method (ISO 712-1:2024)Standarts spēkā
41737LVS EN ISO 17718:2015Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase (ISO 17718:2013)Standarts spēkā
59477LVS EN ISO 7971-3:2019Cereals - Determination of bulk density, called mass per hectolitre - Part 3: Routine method (ISO 7971-3:2019)Standarts spēkā
33804LVS EN ISO 5527:2015Cereals - Vocabulary (ISO 5527:2015)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
73511LVS EN ISO 17715:2025Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement (ISO 17715:2025)Standarts spēkā
Displaying 31-40 of 183 results.