ISO/TC 34/SC 4
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 50935 | ISO 7301:2011 | Rice — Specification | Atcelts |
| 51191 | ISO 3093:2004/Cor 1:2008 | Wheat, rye and respective flours, durum wheat and durum wheat semolina — Determination of the Falling Number according to Hagberg-Perten — Technical Corrigendum 1 | Atcelts |
| 44449 | ISO 27971:2008 | 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 | Atcelts |
| 50934 | ISO 5530-2:2012 | Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph | Atcelts |
| 37897 | ISO 6647-2:2007 | Rice — Determination of amylose content — Part 2: Routine methods | Atcelts |
| 57294 | ISO 6647-2:2015 | Rice — Determination of amylose content — Part 2: Routine methods | Atcelts |
| 4717 | ISO 605:1977 | Pulses — Methods of test | Atcelts |
| 4927 | ISO 711:1978 | Cereals and cereal products — Determination of moisture content — (Basic reference method) | Atcelts |
| 37572 | ISO 6647-1:2007 | Rice — Determination of amylose content — Part 1: Reference method | Atcelts |
| 60270 | ISO 17715:2013 | Flour from wheat (Triticum aestivum L.) — Amperometric method for starch damage measurement | Atcelts |
Displaying 111-120 of 240 results.