ISO/TC 34/SC 4
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 11590 | ISO 5530-2:1988 | Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph | Atcelts |
| 13967 | ISO 7305:1986 | Milled cereal products — Determination of fat acidity | Atcelts |
| 22637 | ISO 13690:1999 | Cereals, pulses and milled products — Sampling of static batches | Atcelts |
| 39483 | ISO 3093:2004 | Wheat, rye and respective flours, durum wheat and durum wheat semolina — Determination of the Falling Number according to Hagberg-Perten | Atcelts |
| 13073 | ISO 6647:1987 | Rice — Determination of amylose content | Atcelts |
| 24556 | ISO 5530-1:1997 | Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph | Atcelts |
| 16506 | ISO 8981:1993 | Wheat — Identification of varieties by electrophoresis | Atcelts |
| 12611 | ISO 6322-1:1981 | Storage of cereals and pulses — Part 1: General considerations in keeping cereals | Atcelts |
| 13071 | ISO 6646:1984 | Rice — Determination of the yield of husked rice and milled rice | Atcelts |
| 50735 | ISO 11746:2012 | Rice — Determination of biometric characteristics of kernels | Atcelts |
Displaying 91-100 of 247 results.