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ISO/TS 16634-2:2009WithdrawnFood 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 productsISO 17715:2013WithdrawnFlour from wheat (Triticum aestivum L.) — Amperometric method for starch damage measurementISO 20483:2006WithdrawnCereals and pulses — Determination of the nitrogen content and calculation of the crude protein content — Kjeldahl methodISO 21415-2:2015WithdrawnWheat and wheat flour — Gluten content — Part 2: Determination of wet gluten and gluten index by mechanical meansISO 21415-2:2006WithdrawnWheat and wheat flour — Gluten content — Part 2: Determination of wet gluten by mechanical meansISO 24557:2009WithdrawnPulses — Determination of moisture content — Air-oven methodISO 27971:2015WithdrawnCereals 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 27971:2008WithdrawnCereals 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 methodology