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67.060 Cereals, pulses and derived products
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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
BS EN ISO 5530-1. Wheat flour. Physical characteristics of doughs Part 1. Determination of water absorption and rheological properties using a farinograph
Released: 2020-05-21
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20/30374680 DC
BS EN ISO 5530-2. Wheat flour. Physical characteristics of doughs Part 2. Determination of rheological properties using an extensograph
BS EN ISO 5530-2. Wheat flour. Physical characteristics of doughs Part 2. Determination of rheological properties using an extensograph
Released: 2020-05-21
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22/30434939 DC
BS EN ISO 17715. Flour from wheat (<i>Triticum aestivum</i> L.). Amperometric method for starch damage measurement
BS EN ISO 17715. Flour from wheat (<i>Triticum aestivum</i> L.). Amperometric method for starch damage measurement
Released: 2022-02-15
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23/30434584 DC
BS ISO 24557 Pulses. Determination of moisture content. Air-oven method
BS ISO 24557 Pulses. Determination of moisture content. Air-oven method
Released: 2024-04-15
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23/30456688 DC
BS EN ISO 7301 AMD 1. Rice. Specification
BS EN ISO 7301 AMD 1. Rice. Specification
Released: 2023-08-08
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23/30464219 DC
BS EN ISO 712-2. Cereals and cereal products. Determination of moisture content Part 2. Automatic drying oven method
BS EN ISO 712-2. Cereals and cereal products. Determination of moisture content Part 2. Automatic drying oven method
Released: 2023-11-20
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24/30475118 DC
BS ISO 18390 Cereals pulses and cereal products — Sampling — Simplified routine method
BS ISO 18390 Cereals pulses and cereal products — Sampling — Simplified routine method
Released: 2024-06-12
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24/30491803 DC
BS ISO 24557. Pulses. Determination of moisture content. Air-oven method
BS ISO 24557. Pulses. Determination of moisture content. Air-oven method
Released: 2024-04-19
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BS 4317-11:1976
Methods of test for cereals and pulses Determination of glycosidic hydrocyanic acid in pulses
Methods of test for cereals and pulses Determination of glycosidic hydrocyanic acid in pulses
Released: 1976-03-31
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BS 4317-18:1988
Methods of test for cereals and pulses Determination of hidden insect infestation
Methods of test for cereals and pulses Determination of hidden insect infestation
Released: 1988-12-30
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BS 4317-19:1990
Methods of test for cereals and pulses Determination of protein quality of wheat by the sodium dodecyl sulphate (SDS) test
Methods of test for cereals and pulses Determination of protein quality of wheat by the sodium dodecyl sulphate (SDS) test
Released: 1990-02-28
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44.98 EUR
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BS 4317-20:1999
Methods of test for cereals and pulses Determination of water absorption of flour and rheological properties of doughs using a farinograph
Methods of test for cereals and pulses Determination of water absorption of flour and rheological properties of doughs using a farinograph
Released: 1999-12-15
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149.94 EUR
You can read the standard for 1 hour. More information in the category: E-reading
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14.99 EUR
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44.98 EUR
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149.94 EUR