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Determination of Falling Number Wheat Flour

Determination of Falling Number Wheat Flour, Total:51 items.

In the international standard classification, Determination of Falling Number Wheat Flour involves: Cereals, pulses and derived products, Food products in general.

CEN - European Committee for Standardization, Determination of Falling Number Wheat Flour

EN ISO 3093:2007 Wheat@ rye and respective flours@ durum wheat and durum wheat semolina - Determination of the Falling Number according to Hagberg-Perten

German Institute for Standardization, Determination of Falling Number Wheat Flour

DIN EN ISO 3093:2007 Wheat, rye and respective flours, durum wheat and durum wheat semolina - Determination of the Falling Number according to Hagberg-Perten (ISO 3093:2004); German version EN ISO 3093:2007
DIN EN ISO 3093:2010 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten (ISO 3093:2009); German version EN ISO 3093:2009
DIN EN ISO 3093 Berichtigung 1:2009 Wheat, rye and respective flours, durum wheat and durum wheat semolina - Determination of the Falling Number according to Hagberg-Perten (ISO 3093:2004); German version EN ISO 3093:2007, Corrigendum to DIN EN ISO 3093:2007-05; German version EN ISO 3093:2
DIN EN ISO 3093:2010-05 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten (ISO 3093:2009); German version EN ISO 3093:2009
DIN EN ISO 5529:2010-08 Wheat - Determination of the sedimentation index - Zeleny test (ISO 5529:2007); German version EN ISO 5529:2010
DIN EN ISO 5529:2010 Wheat - Determination of the sedimentation index - Zeleny test (ISO 5529:2007); German version EN ISO 5529:2010

European Committee for Standardization (CEN), Determination of Falling Number Wheat Flour

EN ISO 3093:2009 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten (ISO 3093:2009)
EN ISO 5529:2010 Wheat - Determination of the sedimentation index - Zeleny test (ISO 5529:2007)

Korean Agency for Technology and Standards (KATS), Determination of Falling Number Wheat Flour

KS H ISO 3093:2009 Wheat, rye and respective flours, durum wheat and durum wheat semolina-Determination of Falling Number according to Hagberg-Perten
KS H ISO 3093-2009(2019) Wheat, rye and respective flours, durum wheat and durum wheat semolina－Determination of Falling Number according to Hagberg-Perten

International Organization for Standardization (ISO), Determination of Falling Number Wheat Flour

ISO 3093:2004 Wheat, rye and respective flours, durum wheat and durum wheat semolina - Determination of the Falling Number according to Hagberg-Perten
ISO 3093:2009 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten
ISO 3093:2004/Cor 1:2008 Wheat, rye and respective flours, durum wheat and durum wheat semolina - Determination of the Falling Number according to Hagberg-Perten; Technical Corrigendum 1
ISO 3093:1982 Cereals; determination of falling number
ISO 5529:1978 Wheat — Determination of sedimentation index — Zeleny test
ISO 5529:2007 Wheat - Determination of the sedimentation index - Zeleny test
ISO 5529:1992 Wheat; determination of sedimentation index; Zeleny test
ISO 17718:2013 Wholemeal and flour from wheat (Triticum aestivum L.).Determination of rheological behaviour as a function of mixing and temperature increase

Association Francaise de Normalisation, Determination of Falling Number Wheat Flour

NF V03-703*NF EN ISO 3093:2010 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten.
NF V03-703:2007 Wheat, rye and respective flours, durum wheat and durum wheat semolina - Determination of the Falling Number according to Hagberg-Perten.
NF V03-704*NF EN ISO 5529:2010 Wheat - Determination of sedimentation index - Zeleny test
NF EN ISO 3093:2010 Blés tendres, seigles et leurs farines, blés durs et leurs semoules - Détermination de l'indice de chute selon Hagberg-Perten
NF V03-704:1993 Wheat. Determination of sedimentation index. Zeleny test.
NF EN ISO 5529:2010 Blé tendre - Détermination de l'indice de sédimentation - Test de Zélény
NF V03-703:1997 Cereals and cereal products. Wheat, rye and their respective flours. Durum wheat and their semolina. Determination of falling number following Hagberg-Perten.
NF V03-764:2013 Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase
NF V03-764*NF EN ISO 17718:2015 Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase

General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China, Determination of Falling Number Wheat Flour

GB/T 10361-2008 Wheat,rye and respective flours,durum wheat and durum wheat semolina.Determination of the falling number according to Hagberg-Perten
GB/T 10361-2008 Determination of falling number of wheat, rye and its flour, durum wheat and its semolina Hagberg-Perten method

IN-BIS, Determination of Falling Number Wheat Flour

IS 4782-1968
IS 13864-1993 Wheat. Determination of sedimentation index. Zeleny test

RO-ASRO, Determination of Falling Number Wheat Flour

STAS 6283/7-1976 Agricultural seeds WHEAT FOR CONSUMPTION Determination of falling nuraber

British Standards Institution (BSI), Determination of Falling Number Wheat Flour

BS EN ISO 3093:2010 Wheat, rye and their flours, durum wheat and durum wheat semolina. Determination of the falling number according to Hagberg-Perten
BS EN ISO 3093:2009 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten
BS EN ISO 5529:2007 Wheat. Determination of the sedimentation index. Zeleny test
BS EN ISO 5529:2010 Wheat - Determination of the sedimentation index - Zeleny test
BS ISO 17718:2013 Wholemeal and flour from wheat (Triticum aestivum L.). Determination of rheological behaviour as a function of mixing and temperature increase

Danish Standards Foundation, Determination of Falling Number Wheat Flour

DS/EN ISO 3093:2010 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten
DS/EN ISO 5529:2010 Wheat - Determination of the sedimentation index - Zeleny test

Lithuanian Standards Office , Determination of Falling Number Wheat Flour

LST EN ISO 3093:2010 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten (ISO 3093:2009)
LST EN ISO 5529:2010 Wheat - Determination of the sedimentation index - Zeleny test (ISO 5529:2007)
LST 1571-1999 Determination of wet gluten quantity and qality (Gluten Index ac. to Petren) of whole wheat meal and wheat flour (Triticum aestivum)

AENOR, Determination of Falling Number Wheat Flour

UNE-EN ISO 3093:2010 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten (ISO 3093:2009)
UNE-EN ISO 5529:2010 Wheat - Determination of the sedimentation index - Zeleny test (ISO 5529:2007)

NL-NEN, Determination of Falling Number Wheat Flour

NEN 5398-1982 Wheat - Determination of sedimentation index - Zeleny test

RU-GOST R, Determination of Falling Number Wheat Flour

GOST ISO 5529-2013 Wheat. Determination of sedimentation index. Zeleny test
GOST 27839-1988 Wheat flour. Methods for determination of gluten quantity and quality
GOST 27839-2013 Wheat flour. Methods of determination quantity and quality of gluten

GOSTR, Determination of Falling Number Wheat Flour

GOST 30043-1993 Wheat. Determination of sedimintation index. Zeleny test
GOST ISO 21415-2-2019 Wheat and wheat flour. Determination of gluten content. Part 2. Determination of wet gluten and gluten index by mechanical means