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ISO 17715:2025PublishedFlour from wheat (Triticum aestivum L.) — Amperometric method for starch damage measurementISO 17718:2013PublishedWholemeal and flour from wheat (Triticum aestivum L.) — Determination of rheological behaviour as a function of mixing and temperature increaseISO 18390:2025PublishedCereals, pulses and cereal products — Sampling — Simplified routine methodISO 19942:2018PublishedMaize (Zea mays L.) — SpecificationISO 20483:2013PublishedCereals and pulses — Determination of the nitrogen content and calculation of the crude protein content — Kjeldahl methodISO 20810:2026PublishedWhole grain — Definition and technical criteriaISO 21415-2:2026PublishedWheat and wheat flour — Gluten content — Part 2: Determination of wet gluten and gluten index by mechanical meansISO 21415-1:2006PublishedWheat and wheat flour — Gluten content — Part 1: Determination of wet gluten by a manual methodISO 21415-3:2006PublishedWheat and wheat flour — Gluten content — Part 3: Determination of dry gluten from wet gluten by an oven drying methodISO 21415-4:2006PublishedWheat and wheat flour — Gluten content — Part 4: Determination of dry gluten from wet gluten by a rapid drying methodISO 23637:2021PublishedCereals — Determination of cadmium content by graphite furnace atomic absorption spectrometry with diluted nitric acid extractionISO 23719:2025PublishedCereals and cereal products — Determination of 17 mycotoxins by ultra-high-performance liquid chromatography and tandem mass spectrometry method (UHPLC-MS/MS)ISO 24333:2009PublishedCereals and cereal products — SamplingISO 24557:2024PublishedPulses — Determination of moisture content — Air-oven methodISO 27971:2023PublishedCereals and cereal products — Common wheat (Triticum aestivum L.) — Determination of Alveograph properties of dough at constant hydration from commercial or test flours and test milling methodologyISO/TR 29263:2021PublishedCereals and cereal products — Sampling studiesISO/FDIS 11746-1Under developmentRice — Determination of biometric characteristics of kernels — Part 1: Manual methodISO/DIS 16634-2Under developmentFood 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 cereal coproductsISO 520:1977WithdrawnCereals and pulses — Determination of the mass of 1000 grainsISO 605:1977WithdrawnPulses — Methods of testISO 711:1985WithdrawnCereals and cereal products — Determination of moisture content (Basic reference method)ISO 711:1978WithdrawnCereals and cereal products — Determination of moisture content — (Basic reference method)ISO 712:2009WithdrawnCereals and cereal products — Determination of moisture content — Reference methodISO 712:1998WithdrawnCereals and cereal products — Determination of moisture content — Routine reference methodISO 712:1985WithdrawnCereals and cereal products — Determination of moisture content (Routine reference method)