67.060 Cereals, pulses and derived products
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Price exclude VAT will be charged for customers of European Union – VAT payers (with valid EU VAT number) and for customers outside of European Union.
Price exclude VAT will be charged for customers of European Union – VAT payers (with valid EU VAT number) and for customers outside of European Union.
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Released: 2018-12-11
BS EN 15948. Cereals. Determination of moisture and protein. Method using Near-Infrared-Spectroscopy in whole kernels
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Released: 2019-10-28
BS EN ISO 6647-1. Rice. Determination of amylose content Part 1. Reference method: Spectrophotometric method with a defatting procedure by methanol and with calibration solutions of potato amylose and waxy rice amylopectin
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Released: 2019-10-28
BS EN ISO 6647-2. Rice. Determination of amylose content Part 2. Routine method: Spectrophotometric routine method without defatting procedure and with calibration from rice standards
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Released: 2019-01-23
BS EN ISO 11746. Rice. Determination of biometric characteristics of kernels
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Released: 2019-08-01
BS EN 17425. Foodstuffs. Determination of ergot alkaloids in cereals and cereal products by dSPE clean-up and LC-MS/MS
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Released: 2020-05-21
BS EN ISO 5530-1. Wheat flour. Physical characteristics of doughs Part 1. Determination of water absorption and rheological properties using a farinograph
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Released: 2020-05-21
BS EN ISO 5530-2. Wheat flour. Physical characteristics of doughs Part 2. Determination of rheological properties using an extensograph
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Released: 2020-04-02
BS EN ISO 6540. Maize. Determination of moisture content (on milled grains and on whole grains)
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Released: 2020-02-21
BS ISO 7970. Wheat (Triticum aestivum L.). Specification
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Released: 2020-03-17
BS ISO 19942 AMD1. Maize (Zea mays L.). Specification
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Released: 1976-03-31
Methods of test for cereals and pulses Determination of glycosidic hydrocyanic acid in pulses