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ISO 5530-1:2026
ISO 5530-1:2026 - Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph
ISO 5530-1:2026 - Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph
Released: 2026-01-08
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241.47 USD
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ISO 21415-2:2026
ISO 21415-2:2026 - Wheat and wheat flour — Gluten content — Part 2: Determination of wet gluten and gluten index by mechanical means
ISO 21415-2:2026 - Wheat and wheat flour — Gluten content — Part 2: Determination of wet gluten and gluten index by mechanical means
Released: 2026-05-28
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212.13 USD
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ISO 20810:2026
ISO 20810:2026 - Whole grain — Definition and technical criteria
ISO 20810:2026 - Whole grain — Definition and technical criteria
Released: 2026-06-01
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58.71 USD
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ISO 7304-1:2025
ISO 7304-1:2025 - Durum wheat semolina and alimentary pasta — Estimation of cooking quality of alimentary pasta by sensory analysis — Part 1: Reference method
ISO 7304-1:2025 - Durum wheat semolina and alimentary pasta — Estimation of cooking quality of alimentary pasta by sensory analysis — Part 1: Reference method
Released: 2025-11-10
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89.39 USD
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