Registration number (WIID)Project No.TitleStatus
73670ISO 6647-2:2020Rice — Determination of amylose content — Part 2: Spectrophotometric routine method without defatting procedure and with calibration from rice standardsStandarts spēkā
19032ISO 11052:1994Durum wheat flour and semolina — Determination of yellow pigment contentStandarts spēkā
21395ISO 6322-2:2000Storage of cereals and pulses — Part 2: Practical recommendationsStandarts spēkā
24555ISO 4174:1998Cereals, oilseeds and pulses — Measurement of unit pressure loss in one-dimensional air flow through bulk grainStandarts spēkā
74730ISO 16624:2020Wheat flour and durum wheat semolina — Determination of colour by diffuse reflectance colorimetryStandarts spēkā
35864ISO 21415-3:2006Wheat and wheat flour — Gluten content — Part 3: Determination of dry gluten from wet gluten by an oven drying methodStandarts spēkā
13065ISO 6639-3:1986Cereals and pulses — Determination of hidden insect infestation — Part 3: Reference methodStandarts spēkā
70009ISO 7305:2019Milled cereal products — Determination of fat acidityStandarts spēkā
82591ISO 27971:2023Cereals 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 methodologyStandarts spēkā
11591ISO 5530-3:1988Wheat flour — Physical characteristics of doughs — Part 3: Determination of water absorption and rheological properties using a valorigraphStandarts spēkā
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