ISO/TC 34/SC 4
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 35863 | ISO 21415-1:2006 | Wheat and wheat flour — Gluten content — Part 1: Determination of wet gluten by a manual method | Standarts spēkā |
| 75733 | ISO 11746:2020 | Rice — Determination of biometric characteristics of kernels | Standarts spēkā |
| 19031 | ISO 11051:1994 | Durum wheat (Triticum durum Desf.) — Specification | Standarts spēkā |
| 70014 | ISO 11050:2020 | Wheat flour and durum wheat semolina — Determination of impurities of animal origin | Standarts spēkā |
| 89196 | ISO 7304-1:2025 | Durum wheat semolina and alimentary pasta — Estimation of cooking quality of alimentary pasta by sensory analysis — Part 1: Reference method | Standarts spēkā |
| 75567 | ISO 5530-2:2025 | Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph | Standarts spēkā |
| 60292 | ISO 17718:2013 | Wholemeal and flour from wheat (Triticum aestivum L.) — Determination of rheological behaviour as a function of mixing and temperature increase | Standarts spēkā |
| 70009 | ISO 7305:2019 | Milled cereal products — Determination of fat acidity | Standarts spēkā |
| 73411 | ISO 7301:2021 | Rice — Specification | Standarts spēkā |
| 65579 | ISO 15141:2018 | Cereals and cereal products — Determination of ochratoxin A — High performance liquid chromatographic method with immunoaffinity column cleanup and fluorescence detection | Standarts spēkā |
Displaying 31-40 of 252 results.