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Noodles

Noodles, Total:19 items.

In the international standard classification, Noodles involves: General methods of tests and analysis for food products, Cereals, pulses and derived products, Technical product documentation, Company organization and management, Sensory analysis, Construction materials.

RU-GOST R, Noodles

• GOST 21094-1975 Bread and bakery products. Method for determination of moisture
• GOST 15.015-1990 System of products development and launching into manufacture. Bread and bakery products
• GOST 11270-1988 Bakery products. Solomka. General specifications
• GOST 29140-1991 Wheat vitaminized flour, bread and baked products. Method for vitamin PP (nicotinic acid) determination
• GOST 29139-1991 Wheat vitaminized flour, bread and baked products. Method for vitamin B2 (rhyboflavin) determination
• GOST 29138-1991 Wheat vitaminized flour, bread and baked products. Method for vitamin B1 (tiamin) determination
• GOST R 52961-2008 Bakery products from rye flour and rye-and-wheat flour. General specifications

Association Francaise de Normalisation, Noodles

• NF P34-302*NF EN 501:1994 Roofing products from metal sheet. Specification for fully supported roofing products of zinc sheet.
• NF V03-714:1989 {durum} wheat semolinas and alimentary pasta. Estimation of cooking quality of spaghetti by sensory analysis.

HU-MSZT, Noodles

• MSZ 11917/3-1983
• MNOSZ 12054-1952
• MSZ 11919/1-1972
• MSZ 5758-1982
• MSZ 5422/2.lap-1962

ES-UNE, Noodles

• UNE 34902:2016 Cereals and cereals based products .Wheat flour Straight dough Breadmaking Method.

American Society for Testing and Materials (ASTM), Noodles

• ASTM D452-91(2002) Standard Test Method for Sieve Analysis of Surfacing for Asphalt Roofing Products

RO-ASRO, Noodles

• STAS 5160-1983 Wood containers CASES FOR DELIVERY PLANE GLASSES AND OTHER PLANE GLASS PRODUCTS

International Organization for Standardization (ISO), Noodles

• ISO 7304:1985 Durum Wheat Semolinas and Alimentary Pasta - Estimation of Cooking Quality of Spaghetti by Sensory Analysis First Edition

Korean Agency for Technology and Standards (KATS), Noodles

• KS H ISO 7304:2009 Durum wheat semolinas and alimentary pasta－Estimation of cooking quality of spaghetti by sensory analysis

Others:   face method, spaghetti, surface principle, face fat, fat side, face clipping, SNR, Rice noodle products, crystal facet, Noodles and their products, Flour, Rice products, pasta flour, Rice products, Flour Pasta, base surface non-base surface, flour products flour products, Noodles, Film inside and outside, base surface non-base surface.