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ISO 3093 CD AMD 1
Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten - Amendment 1
EN ISO 3093/prA1
Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten - Amendment 1
DIN EN ISO 3093/A1
Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten - Amendment 1
ISO/DIS 21415-2
Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means
prEN ISO 21415-2
Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means (ISO/DIS 21415-2:2025)
ISO/FDIS 5530-1
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph
prEN ISO 5530-1 rev
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph
DIN EN ISO 5530-1
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph
DIN EN ISO 21415-2
Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means (ISO/DIS 21415-2:2025); German and English version prEN ISO 21415-2:2025
DIN EN 00275388
Foodstuffs - Detection of food allergens by molecular biological methods - Part 6: Wheat (Triticum L.) and Rye (Secale cereale) - Qualitative detection of a specific DNA sequence in cooked sausages by real-time PCR
