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ISO 520:2010PublishedCereals and pulses — Determination of the mass of 1 000 grainsISO 605:1991PublishedPulses — Determination of impurities, size, foreign odours, insects, and species and variety — Test methodsISO 712-2:2024PublishedCereals and cereal products — Determination of moisture content — Part 2: Automatic drying oven methodISO 712-1:2024PublishedCereals and cereal products — Determination of moisture content — Part 1: Reference methodISO 2164:1975PublishedPulses — Determination of glycosidic hydrocyanic acidISO 2171:2023PublishedCereals, pulses and by-products — Determination of ash yield by incinerationISO 3093:2009PublishedWheat, rye and their flours, durum wheat and durum wheat semolina — Determination of the falling number according to Hagberg-PertenISO 4112:2025PublishedCereals and pulses — Guidance on measurement of the temperature of grain stored in bulkISO 4174:1998PublishedCereals, oilseeds and pulses — Measurement of unit pressure loss in one-dimensional air flow through bulk grainISO 5526:2013PublishedCereals, pulses and other food grains — NomenclatureISO 5527:2015PublishedCereals — VocabularyISO 5529:2007PublishedWheat — Determination of the sedimentation index — Zeleny testISO 5530-1:2026PublishedWheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinographISO 5530-2:2025PublishedWheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensographISO 5530-3:1988PublishedWheat flour — Physical characteristics of doughs — Part 3: Determination of water absorption and rheological properties using a valorigraphISO 6322-2:2000PublishedStorage of cereals and pulses — Part 2: Practical recommendationsISO 6322-1:1996PublishedStorage of cereals and pulses — Part 1: General recommendations for the keeping of cerealsISO 6322-3:1989PublishedStorage of cereals and pulses — Part 3: Control of attack by pestsISO 6540:2021PublishedMaize — Determination of moisture content (on milled grains and on whole grains)ISO 6639-1:2025PublishedCereals and pulses — Determination of hidden insect infestation — Part 1: General principlesISO 6639-2:2025PublishedCereals and pulses — Determination of hidden insect infestation — Part 2: SamplingISO 6639-4:2025PublishedCereals and pulses — Determination of hidden insect infestation — Part 4: Rapid methodsISO 6639-3:1986PublishedCereals and pulses — Determination of hidden insect infestation — Part 3: Reference methodISO 6646:2011PublishedRice — Determination of the potential milling yield from paddy and from husked riceISO 6647-1:2020PublishedRice — Determination of amylose content — Part 1: Spectrophotometric method with a defatting procedure by methanol and with calibration solutions of potato amylose and waxy rice amylopectin