CEN/TC 338
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 33800 | EN ISO 6540:2010 | Maize - Determination of moisture content (on milled grains and on whole grains) (ISO 6540:1980) | Atcelts |
| 32810 | EN 15948:2012 | Cereals - Determination of moisture and protein - Method using Near-Infrared-Transmittance in combination with an Artificial Neural Network (ANN) Prediction Model and Associated Database | Atcelts |
| 64792 | EN 15948:2020 | Cereals - Determination of moisture and protein - Method using Near-Infrared-Spectroscopy in whole kernels | Atcelts |
| 36486 | EN ISO 6647-1:2015 | Rice - Determination of amylose content - Part 1: Reference method (ISO/DIS 6647-1:2013) | Atcelts |
| 41732 | EN ISO 5530-1:2014 | Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013) | Atcelts |
| 33805 | EN ISO 11746:2012 | Rice - Determination of biometric characteristics of kernels (ISO/DIS 11746:2010) | Atcelts |
| 40619 | EN ISO 27971:2015 | Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology (ISO/DIS 27971:2014) | Atcelts |
| 41742 | EN ISO 17715:2014 | Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement (ISO 17715:2013) | Atcelts |
| 41738 | EN ISO 5530-2:2014 | Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012) | Atcelts |
| 36487 | EN ISO 6647-2:2015 | Rice - Determination of amylose content - Part 2: Routine methods (ISO/DIS 6647-2:2013) | Atcelts |
Displaying 61-70 of 183 results.