ISO/TC 34/SC 4
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 11589 | ISO 5530-1:1988 | Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph | Atcelts |
| 4932 | ISO 712:1998 | Cereals and cereal products Determination of moisture content Routine reference method | Atcelts |
| 12613 | ISO 6322-3:1981 | Storage of cereals and pulses — Part 3: Control of attack by vertebrate and invertebrate animals | Atcelts |
| 14959 | ISO 7971:1986 | Cereals — Determination of bulk density, called "mass per hectolitre" (Reference method) | Atcelts |
| 11585 | ISO 5527-1:1979 | Cereals — Vocabulary | Atcelts |
| 44312 | ISO 7304-1:2016 | Durum wheat semolina and alimentary pasta — Estimation of cooking quality of alimentary pasta by sensory analysis — Part 1: Reference method | Atcelts |
| 50735 | ISO 11746:2012 | Rice — Determination of biometric characteristics of kernels | Atcelts |
| 24552 | ISO 5530-2:1997 | Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph | Atcelts |
| 11592 | ISO 5530-4:1983 | Wheat flour — Physical characteristics of doughs — Part 4: Determination of rheological properties using an alveograph | Atcelts |
| 43417 | ISO 5530-1:2013 | Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph | Atcelts |
Displaying 91-100 of 252 results.