Cereals 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 (ISO 27971:2015)
Cereal and cereal products - Determination of Besatz in wheat (Triticum aestivum L.), durum wheat (Triticum durum Desf.), rye (Secale cereale L.),triticale (Triticosecale Wittmack spp) and feed barley (Hordeum vulgare L.)
Foodstuffs - Determination of deoxynivalenol in cereals, cereal products and cereal based foods for infants and young children - HPLC method with immunoaffinity column cleanup and UV detection
Foodstuffs - Determination of zearalenone in maize based baby food, barley flour, maize flour, polenta, wheat flour and cereal based foods for infants and young children - HPLC method with immunoaffinity column cleanup and fluorescence detection
Foodstuffs - Determination of aflatoxin B1 in cereal based foods for infants and young children - HPLC method with immunoaffinity column cleanup and fluorescence detection
Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of alveograph properties of dough at adapted hydration from commercial or test flours and test milling methodology
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013)
Cereals - Determination of bulk density, called mass per hectolitre - Part 2: Method of traceability for measuring instruments through reference to the international standard instrument (ISO 7971-2:2019)
