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ISO 6647-2:2020PublishedRice — Determination of amylose content — Part 2: Spectrophotometric routine method without defatting procedure and with calibration from rice standardsISO 6820:1985PublishedWheat flour and rye flour — General guidance on the drafting of bread-making testsISO 7301:2021PublishedRice — SpecificationISO 7304-1:2025PublishedDurum wheat semolina and alimentary pasta — Estimation of cooking quality of alimentary pasta by sensory analysis — Part 1: Reference methodISO 7304-2:2008PublishedAlimentary pasta produced from durum wheat semolina — Estimation of cooking quality by sensory analysis — Part 2: Routine methodISO 7305:2019PublishedMilled cereal products — Determination of fat acidityISO 7970:2021PublishedWheat (Triticum aestivum L.) — SpecificationISO 7971-3:2019PublishedCereals — Determination of bulk density, called mass per hectolitre — Part 3: Routine methodISO 7971-2:2019PublishedCereals — Determination of bulk density, called mass per hectolitre — Part 2: Method of traceability for measuring instruments through reference to the international standard instrumentISO 7971-1:2009PublishedCereals — Determination of bulk density, called mass per hectolitre — Part 1: Reference methodISO 7973:1992PublishedCereals and milled cereal products — Determination of the viscosity of flour — Method using an amylographISO 9648:1988PublishedSorghum — Determination of tannin contentISO 11050:2020PublishedWheat flour and durum wheat semolina — Determination of impurities of animal originISO 11051:1994PublishedDurum wheat (Triticum durum Desf.) — SpecificationISO 11052:1994PublishedDurum wheat flour and semolina — Determination of yellow pigment contentISO 11085:2015PublishedCereals, cereals-based products and animal feeding stuffs — Determination of crude fat and total fat content by the Randall extraction methodISO 11746:2020PublishedRice — Determination of biometric characteristics of kernelsISO 11747:2012PublishedRice — Determination of rice kernel resistance to extrusion after cookingISO 14864:1998PublishedRice — Evaluation of gelatinization time of kernels during cookingISO 15141:2018PublishedCereals and cereal products — Determination of ochratoxin A — High performance liquid chromatographic method with immunoaffinity column cleanup and fluorescence detectionISO 15793:2000PublishedDurum wheat semolinas — Determination of the undersize fractionISO 16002:2004PublishedStored cereal grains and pulses — Guidance on the detection of infestation by live invertebrates by trappingISO 16050:2003PublishedFoodstuffs — Determination of aflatoxin B1, and the total content of aflatoxins B1, B2, G1 and G2 in cereals, nuts and derived products — High-performance liquid chromatographic methodISO 16624:2020PublishedWheat flour and durum wheat semolina — Determination of colour by diffuse reflectance colorimetryISO 16634-2:2016PublishedFood products — Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content — Part 2: Cereals, pulses and milled cereal products