CEN/TC 338
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 60208 | LVS EN ISO 7973:2016 | Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992) | Standarts spēkā |
| 35299 | EN ISO 24333:2009/AC:2010 | Cereals and cereal products - Sampling (ISO 24333:2009) | Standarts spēkā |
| 29411 | LVS CEN/TS 15731:2008 | Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of alveograph properties of dough at adapted hydration from commercial or test flours and test milling methodology | Standarts spēkā |
| 66764 | LVS EN ISO 5530-1:2025 | Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2025) | Standarts spēkā |
| 64792 | LVS EN 15948:2021 | Cereals - Determination of moisture and protein - Method using Near-Infrared Spectroscopy in whole kernels | Standarts spēkā |
| 58999 | EN ISO 16634-2:2016 | Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content - Part 2: Cereals, pulses and milled cereal products (ISO/DIS 16634-2:2014) | Standarts spēkā |
| 67757 | LVS EN ISO 2171:2023 | Cereals, pulses and by-products - Determination of ash yield by incineration (ISO 2171:2023) | Standarts spēkā |
| 68053 | CEN/TR 17474:2020 | Cereals (wheat and barley) - Technical Report of the interlaboratory studies for the determination of moisture and protein in whole kernels by near infrared spectroscopy | Standarts spēkā |
| 25095 | LVS EN 15585:2009 A | Cereals and cereal products - Durum wheat (T. durum Desf.) - Determination of percentage of mitadine grains and calculation of percentage of vitreous grains | Standarts spēkā |
| 78901 | prEN ISO 16634-2 | Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content -Part 2: Cereals, pulses and cereal coproducts (ISO/DIS 16634-2:2025) | Aptauja slēgta |
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