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PR NF V03-714-1 ; PR NF ISO 7304-1
Durum wheat semolina and alimentary pasta - Assessment of cooking quality of alimentary pasta by sensory analysis - Part 1: reference method
PR NF V03-715
Wheat - Determination of hardness by near infrared spectroscopy
NF V03-716
Flours of common wheat (Triticum aestivum L.) - French bread (pain courant français) baking test
Edition
2023-07-05
25/30489518 DC
BS ISO 7304-1 Durum wheat semolina and alimentary pasta - Estimation of cooking quality of alimentary pasta by sensory analysis. Part 1: Reference method
Edition
2025-02-03
BS PAS 233
Zinc enriched wheat, maize and rice grain. Specification
Edition
2021-09-30
BS ISO 7304-1
Durum wheat semolina and alimentary pasta. Estimation of cooking quality of alimentary pasta by sensory analysis. Reference method
Edition
2016-03-31
BS ISO 7970
Wheat (<i>Triticum aestivum</i> L.). Specification
Edition
2021-01-07
BS ISO 11050
Wheat flour and durum wheat semolina. Determination of impurities of animal origin
Edition
2020-04-17
UNE 34902
Cereals and cereals based products .Wheat flour Straight dough Breadmaking Method.
Edition
2016-09-14
UNE-CEN/TR 16324 IN
Technical report of the interlaboratory study for the determination of Besatz in common wheat, rye and durum wheat
Edition
2013-02-20