ISO/TC 34/SC 4
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 50934 | ISO 5530-2:2012 | Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph | Atcelts |
| 24552 | ISO 5530-2:1997 | Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph | Atcelts |
| 11590 | ISO 5530-2:1988 | Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph | Atcelts |
| 75566 | ISO 5530-1:2025 | Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph | Standarts spēkā |
| 43417 | ISO 5530-1:2013 | Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph | 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 |
| 11589 | ISO 5530-1:1988 | Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph | Atcelts |
| 40524 | ISO 5529:2007 | Wheat Determination of the sedimentation index Zeleny test | Atcelts |
| 40524 | ISO 5529:2007 | Wheat — Determination of the sedimentation index — Zeleny test | Standarts spēkā |
| 11588 | ISO 5529:1992 | Wheat Determination of sedimentation index Zeleny test | Atcelts |
Displaying 171-180 of 252 results.