ISO/TC 34/SC 4
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 75568 | ISO 6540:2021 | Maize — Determination of moisture content (on milled grains and on whole grains) | Atcelts |
| 75566 | ISO 5530-1:2025 | Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph | Atcelts |
| 13068 | ISO 6644:1981 | Cereals and milled cereal products — Automatic sampling by mechanical means | Atcelts |
| 11585 | ISO 5527-1:1979 | Cereals — Vocabulary | 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 |
| 37572 | ISO 6647-1:2007 | Rice — Determination of amylose content — Part 1: Reference method | Atcelts |
| 36816 | ISO 6644:2002 | Flowing cereals and milled cereal products — Automatic sampling by mechanical means | 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 |
| 44525 | ISO 7971-2:2009 | Cereals — Determination of bulk density, called mass per hectolitre — Part 2: Method of traceability for measuring instruments through reference to the international standard instrument | Atcelts |
| 4717 | ISO 605:1977 | Pulses — Methods of test | Atcelts |
Displaying 91-100 of 253 results.