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ISO 712:1979WithdrawnCereals and cereal products — Determination of moisture content (Routine reference method)ISO 950:1979WithdrawnCereals — Sampling (as grain)ISO 951:1979WithdrawnPulses in bags — SamplingISO 1162:1975WithdrawnCereals and pulses — Method of test for infestation by X-ray examinationISO 2170:1980WithdrawnCereals and pulses — Sampling of milled productsISO 2171:2007WithdrawnCereals, pulses and by-products — Determination of ash yield by incinerationISO 2171:1993WithdrawnCereals and milled cereal products — Determination of total ashISO 2171:1980WithdrawnCereals, pulses and derived products — Determination of ashISO 3093:2004WithdrawnWheat, rye and respective flours, durum wheat and durum wheat semolina — Determination of the Falling Number according to Hagberg-PertenISO 3093:1982WithdrawnCereals — Determination of falling numberISO 3983:1977WithdrawnCereals and cereal products — Determination of alpha-amylase activity — Colorimetric methodISO 4112:1990WithdrawnCereals and pulses — Guidance on measurement of the temperature of grain stored in bulkISO 4112:1979WithdrawnCereals and pulses — Measurement of the temperature of grain stored in silosISO 4174:1980WithdrawnCereals and pulses — Measurement of unit pressure losses due to single-dimension air flow through a batch of grainISO 5526:1986WithdrawnCereals, pulses and other food grains — NomenclatureISO 5527:1995WithdrawnCereals — VocabularyISO 5527-1:1979WithdrawnCereals — VocabularyISO 5529:1992WithdrawnWheat — Determination of sedimentation index — Zeleny testISO 5529:1978WithdrawnWheat — Determination of sedimentation index — Zeleny testISO 5530-1:2025WithdrawnWheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinographISO 5530-1:2013WithdrawnWheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinographISO 5530-2:2012WithdrawnWheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensographISO 5530-4:2002WithdrawnWheat flour (Triticum aestivum L.) — Physical characteristics of doughs — Part 4: Determination of rheological properties using an alveographISO 5530-2:1997WithdrawnWheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensographISO 5530-1:1997WithdrawnWheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph