CEN/TC 338
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 41732 | LVS EN ISO 5530-1:2015 | Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013) | 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 |
| 25260 | LVS EN ISO 21415-2:2008 | Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten by mechanical means | 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 |
| 25061 | EN ISO 6647-1:2007 | Rice - Determination of amylose content - Part 1: Reference method (ISO 6647-1:2007) | 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 |
| 33801 | EN ISO 11085:2010 | Cereals, cereals-based products and animal feeding stuffs - Determination of crude fat and total fat content by the Randall extraction method (ISO 11085:2008) | Atcelts |
| 25266 | EN ISO 712:2009 | Cereals and cereal products - Determination of moisture content - Reference method (ISO/FDIS 712:2009) | Atcelts |
| 33801 | LVS EN ISO 11085:2010 | Cereals, cereals-based products and animal feeding stuffs - Determination of crude fat and total fat content by the Randall extraction method (ISO 11085:2008) | Atcelts |
| 36486 | LVS EN ISO 6647-1:2015 | Rice - Determination of amylose content - Part 1: Reference method (ISO 6647-1:2015) | Atcelts |
Displaying 81-90 of 182 results.