ICS:67.060

Showing 19–27 of 66 results

• 

  ISO 6647:2020 Rice – Determination of amylose content – Part 2: Spectrophotometric routine method without defatting procedure and with calibration from rice standards

  CDN $115.00 Add to cart
• 

  ISO 6647:2020 Rice – Determination of amylose content – Part 1: Spectrophotometric method with a defatting procedure by methanol and with calibration solutions of potato amylose and waxy rice amylopectin

  CDN $115.00 Add to cart
• 

  ISO 27971:2023 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

  CDN $351.00 Add to cart
• 

  ISO 21415:2006 Wheat and wheat flour – Gluten content – Part 1: Determination of wet gluten by a manual method

  CDN $115.00 Add to cart
• 

  ISO 21415:2006 Wheat and wheat flour – Gluten content – Part 4: Determination of dry gluten from wet gluten by a rapid drying method

  CDN $76.00 Add to cart
• 

  ISO 21415:2015 Wheat and wheat flour – Gluten content – Part 2: Determination of wet gluten and gluten index by mechanical means

  CDN $173.00 Add to cart
• 

  ISO 5527:2015 Cereals – Vocabulary

  CDN $76.00 Add to cart
• 

  ISO 11747:2017 Rice – Determination of rice kernel resistance to extrusion after cooking – Amendment 1

  CDN $32.00 Add to cart
• 

  ISO 7301:2024 Rice – Specification – Amendment 1

  CDN $32.00 Add to cart