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Homepage>BS Standards>67 FOOD TECHNOLOGY>67.060 Cereals, pulses and derived products

67.060 Cereals, pulses and derived products

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Released: 2018-12-11
18/30374728 DC
BS EN 15948. Cereals. Determination of moisture and protein. Method using Near-Infrared-Spectroscopy in whole kernels
LANGUAGE
English
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Released: 2019-10-28
19/30365512 DC
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
LANGUAGE
English
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Released: 2019-10-28
19/30365515 DC
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
LANGUAGE
English
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Released: 2019-01-23
19/30381318 DC
BS EN ISO 11746. Rice. Determination of biometric characteristics of kernels
LANGUAGE
English
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Released: 2019-08-01
19/30396561 DC
BS EN 17425. Foodstuffs. Determination of ergot alkaloids in cereals and cereal products by dSPE clean-up and LC-MS/MS
LANGUAGE
English
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Released: 2020-05-22
20/30358449 DC
BS ISO 7301. Rice. Specification
LANGUAGE
English
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Released: 2020-05-21
20/30374677 DC
BS EN ISO 5530-1. Wheat flour. Physical characteristics of doughs Part 1. Determination of water absorption and rheological properties using a farinograph
LANGUAGE
English
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Released: 2020-05-21
20/30374680 DC
BS EN ISO 5530-2. Wheat flour. Physical characteristics of doughs Part 2. Determination of rheological properties using an extensograph
LANGUAGE
English
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Released: 2020-04-02
20/30381312 DC
BS EN ISO 6540. Maize. Determination of moisture content (on milled grains and on whole grains)
LANGUAGE
English
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Released: 2020-02-21
20/30393721 DC
BS ISO 7970. Wheat (Triticum aestivum L.). Specification
LANGUAGE
English
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Released: 2020-03-17
20/30397416 DC
BS ISO 19942 AMD1. Maize (Zea mays L.). Specification
LANGUAGE
English
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Released: 1976-03-31
BS 4317-11:1976
Methods of test for cereals and pulses Determination of glycosidic hydrocyanic acid in pulses
LANGUAGE
English