ISO/TC 34/SC 4
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 13966 | ISO 7304:1985 | Durum wheat semolinas and alimentary pasta — Estimation of cooking quality of spaghetti by sensory analysis | Atcelts |
| 12612 | ISO 6322-2:1981 | Storage of cereals and pulses — Part 2: Essential requirements | Atcelts |
| 24553 | ISO 7301:2002 | Rice — Specification | Atcelts |
| 6968 | ISO 2171:1993 | Cereals and milled cereal products — Determination of total ash | Atcelts |
| 14249 | ISO 7495:1990 | Wheat flour — Determination of wet gluten content by mechanical means | Atcelts |
| 4928 | ISO 711:1985 | Cereals and cereal products — Determination of moisture content (Basic reference method) | Atcelts |
| 12934 | ISO 6540:1980 | Maize — Determination of moisture content (on milled grains and on whole grains) | Atcelts |
| 28326 | ISO 5530-4:2002 | Wheat flour (Triticum aestivum L.) — Physical characteristics of doughs — Part 4: Determination of rheological properties using an alveograph | Atcelts |
| 13074 | ISO 6648:1985 | Rice — Evaluation of cooking behaviour using a viscoelastograph | Atcelts |
| 12613 | ISO 6322-3:1981 | Storage of cereals and pulses — Part 3: Control of attack by vertebrate and invertebrate animals | Atcelts |
Displaying 121-130 of 252 results.