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Durum wheat semolina and alimentary pasta - Assessment of cooking quality of alimentary pasta by sensory analysis - Part 1: reference method

Draft standard

PR NF V03-715

Wheat - Determination of hardness by near infrared spectroscopy

Standards [CURRENT]

NF V03-716

Flours of common wheat (Triticum aestivum L.) - French bread (pain courant français) baking test
Edition 2023-07-05

Draft standard

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

Standards [CURRENT]

BS PAS 233

Zinc enriched wheat, maize and rice grain. Specification
Edition 2021-09-30

Standards [CURRENT]

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

Standards [CURRENT]

BS ISO 7970

Wheat (<i>Triticum aestivum</i> L.). Specification
Edition 2021-01-07

Standards [CURRENT]

BS ISO 11050

Wheat flour and durum wheat semolina. Determination of impurities of animal origin
Edition 2020-04-17

Standards [CURRENT]

UNE 34902

Cereals and cereals based products .Wheat flour Straight dough Breadmaking Method.
Edition 2016-09-14

Standards [CURRENT]

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

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