ISO/TC 34/SC 4
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 13967 | ISO 7305:1986 | Milled cereal products — Determination of fat acidity | Atcelts |
| 13966 | ISO 7304:1985 | Durum wheat semolinas and alimentary pasta — Estimation of cooking quality of spaghetti by sensory analysis | Atcelts |
| 13964 | ISO 7302:1982 | Cereals and cereal products — Determination of total fat content | Atcelts |
| 13963 | ISO 7301:1988 | Rice — Specification | Atcelts |
| 13329 | ISO 6820:1985 | Wheat flour and rye flour — General guidance on the drafting of bread-making tests | Standarts spēkā |
| 13075 | ISO 6648:1993 | Rice — Determination of viscoelastic properties at various stages of cooking — Method using a viscoelastograph | Atcelts |
| 13074 | ISO 6648:1985 | Rice — Evaluation of cooking behaviour using a viscoelastograph | Atcelts |
| 13073 | ISO 6647:1987 | Rice — Determination of amylose content | Atcelts |
| 13072 | ISO/DIS 6646 | Rice — Determination of the potential milling yield from paddy and from husked rice | Izstrādē |
| 13071 | ISO 6646:1984 | Rice — Determination of the yield of husked rice and milled rice | Atcelts |
Displaying 191-200 of 252 results.