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Flour

Flour, Total:16 items.

In the international standard classification, Flour involves: Cereals, pulses and derived products.

Association Francaise de Normalisation, Flour

• NF V03-710*NF EN ISO 7973:2016 Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph
• NF EN ISO 7973:2016 Céréales et produits de mouture des céréales - Détermination de la viscosité de la farine - Méthode utilisant un amylographe

RU-GOST R, Flour

• GOST 26361-1984 Flour. Method for determination of whiteness
• GOST 27560-1987 Flour and bran. Method for determination of particle size
• GOST 26361-2013 Flour. Method for determination of whiteness

CU-NC, Flour

• NC 86-04-1984 Cereals. Flours. Determination of Humidity Content

Korean Agency for Technology and Standards (KATS), Flour

• KS H ISO 7973-2009(2019) Cereals and milled cereal products－Determination of the viscosity of flour－Method using an amylograph
• KS H ISO 7973:2009 Cereals and milled cereal products－Determination of the viscosity of flour－Method using an amylograph

International Organization for Standardization (ISO), Flour

• ISO 7973:1992 Cereals and milled cereal products; determination of the viscosity of flour; method using an amylograph

IN-BIS, Flour

• IS 13863-1993 Cereals and milled cereal products. Determination of the viscosity of flour. Method using an amylograph

European Committee for Standardization (CEN), Flour

• EN ISO 7973:2015 Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992)

ES-UNE, Flour

• UNE-EN ISO 7973:2016 Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992)

British Standards Institution (BSI), Flour

• BS EN ISO 7973:2015 Cereals and milled cereal products. Determination of the viscosity of flour. Method using an amylograph

German Institute for Standardization, Flour

• DIN EN ISO 7973:2016-03 Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992); German version EN ISO 7973:2015
• DIN EN ISO 7973:2016 Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992)

Lithuanian Standards Office , Flour

• LST ISO 7973:2006 Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (idt ISO 7973:1992)

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