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Durum wheat flour and semolina - Determination of yellow pigment content (ISO 11052:1994)
60.60 Standard published
Cereals, cereals-based products and animal feeding stuffs - Determination of crude fat and total fat content by the Randall extraction method (ISO 11085:2015)
60.60 Standard published
Rice - Determination of biometric characteristics of kernels (ISO 11746:2020)
60.60 Standard published
Rice - Determination of rice kernel resistance to extrusion after cooking - Amendment 1 (ISO 11747:2012/Amd 1:2017)
60.60 Standard published
Rice - Determination of rice kernel resistance to extrusion after cooking (ISO 11747:2012)
60.60 Standard published
Cereals and cereal products - Durum wheat (T. durum Desf.) - General guidelines for instrumental methods measurement of semolina colour
90.93 Standard confirmed
Cereals and cereal products - Durum wheat (T. durum Desf.) - Determination of percentage of mitadine grains and calculation of percentage of vitreous grains
90.20 Standard under periodical review
Cereal and cereal products - Determination of Besatz in wheat (Triticum aestivum L.), durum wheat (Triticum durum Desf.), rye (Secale cereale L.),triticale (Triticosecale Wittmack spp) and feed barley (Hordeum vulgare L.)
90.60 Close of review
Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of alveograph properties of dough at adapted hydration from commercial or test flours and test milling methodology
90.93 Standard confirmed
Cereals - Determination of moisture and protein - Method using Near-Infrared Spectroscopy in whole kernels
60.60 Standard published
Technical report of the interlaboratory study for the determination of Besatz in common wheat, rye and durum wheat
60.60 Standard published
Cereals - Determination of impurities content in maize (Zea mays, L.) and sorghum (Sorghum bicolor, L.)
90.20 Standard under periodical review
Wheat flour and durum wheat semolina - Determination of colour by diffuse reflectance colorimetry (ISO 16624:2020)
60.60 Standard published
Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content - Part 2: Cereals, pulses and milled cereal products (ISO 16634-2:2016)
60.60 Standard published
Cereal and cereal products - Technical report of the interlaboratory study for the determination of impurities content in maize (Zea mays, L.) and sorghum (Sorghum bicolor, L.)
60.60 Standard published
Cereals (wheat and barley) - Technical Report of the interlaboratory studies for the determination of moisture and protein in whole kernels by near infrared spectroscopy
60.60 Standard published
Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement (ISO 17715:2013)
60.60 Standard published
Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase (ISO 17718:2013)
60.60 Standard published
