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67.060 Cereals, pulses and derived products
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BS EN ISO 5526:2013
Cereals, pulses and other food grains. Nomenclature
Cereals, pulses and other food grains. Nomenclature
Released: 2013-03-31
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BS 4317-22:1989
Methods of test for cereals and pulses Determination of water absorption of flour and rheological properties of doughs using a valorigraph
Methods of test for cereals and pulses Determination of water absorption of flour and rheological properties of doughs using a valorigraph
Released: 1989-09-29
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160.80 EUR
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160.80 EUR
BS 6279-2:2001
Storage of cereals and pulses Practical recommendations
Storage of cereals and pulses Practical recommendations
Released: 2001-08-15
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BS EN ISO 7301:2022+A1:2024
Rice. Specification
Rice. Specification
Released: 2024-08-02
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264.00 EUR
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BS ISO 24557:2024
Pulses. Determination of moisture content. Air-oven method
Pulses. Determination of moisture content. Air-oven method
Released: 2024-11-29
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BS EN ISO 712-1:2024
Cereals and cereal products. Determination of moisture content Reference method
Cereals and cereal products. Determination of moisture content Reference method
Released: 2024-09-27
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24/30481907 DC
BS ISO 6639-2 Cereals and pulses - Determination of hidden insect infestation Part 2: Sampling
BS ISO 6639-2 Cereals and pulses - Determination of hidden insect infestation Part 2: Sampling
Released: 2024-09-26
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24.00 EUR
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BS EN ISO 5530-2:2025
Wheat flour. Physical characteristics of doughs Determination of rheological properties using an extensograph
Wheat flour. Physical characteristics of doughs Determination of rheological properties using an extensograph
Released: 2025-01-27
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367.20 EUR
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PAS 233:2021 Congolese French
Grains de blé, de maïs et de riz enrichis en zinc. Spécification
Grains de blé, de maïs et de riz enrichis en zinc. Spécification
Released: 2025-02-11
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20.00 EUR
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BS EN ISO 17715:2025
Flour from wheat (Triticum aestivum L.). Amperometric method for starch damage measurement
Flour from wheat (Triticum aestivum L.). Amperometric method for starch damage measurement
Released: 2025-01-28
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BS EN ISO 17718:2014
Wholemeal and flour from wheat (Triticum aestivum L.). Determination of rheological behaviour as a function of mixing and temperature increase
Wholemeal and flour from wheat (Triticum aestivum L.). Determination of rheological behaviour as a function of mixing and temperature increase
Released: 2015-01-31
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BS EN 16618:2015
Food analysis. Determination of acrylamide in food by liquid chromatography tandem mass spectrometry (LC-ESI-MS/MS)
Food analysis. Determination of acrylamide in food by liquid chromatography tandem mass spectrometry (LC-ESI-MS/MS)
Released: 2015-04-30
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