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谷物和谷物制品.普通小麦(Triticum aestivum L.).商业或试验面粉和试验制粉技术中恒定水合作用面团的面筋拉力测定仪性能的测定(ISO 27971-2015);德文版本EN ISO 27971-2015
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); German version EN ISO 27971:2015
参考页数：79P.;A4
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稻米.直链淀粉含量测定.第1部分:基准方法(ISO 6647-1-2015);德文版本EN ISO 6647-1-2015
Rice - Determination of amylose content - Part 1: Reference method (ISO 6647-1:2015); German version EN ISO 6647-1:2015
参考页数：15P.;A4
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稻米.直链淀粉含量测定.第2部分:常规方法(ISO 6647-2-2015);德文版本EN ISO 6647-2-2015
Rice - Determination of amylose content - Part 2: Routine methods (ISO 6647-2:2015); German version EN ISO 6647-2:2015
参考页数：17P.;A4
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小麦全麦面粉和面粉. 根据混合和温升来测定流变学特性 (ISO 17718-2013); 德文版本EN ISO 17718-2014
Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase (ISO 17718:2013); German version EN ISO 17718:2014
参考页数：42P.;A4
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小麦粉 (普通小麦Triticum aestivum L.). 淀粉损伤测量用安培计法 (ISO 17715-2013); 德文版本EN ISO 17715-2014
Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement (ISO 17715:2013); German version EN ISO 17715:2014
参考页数：19P.;A4
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小麦粉. 生面团的物理特性. 第2部分: 使用伸长曲线仪测定流变性 (ISO 5530-2-2012); 德文版本EN ISO 5530-2-2014
Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012); German version EN ISO 5530-2:2014
参考页数：21P.;A4
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小麦粉. 生面团的物理特性. 第1部分: 使用淀粉测定记录仪测定吸水性和流变性 (ISO 5530-1-2013); 德文版本EN ISO 5530-1-2014
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013); German version EN ISO 5530-1:2014
参考页数：34P.;A4
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食品.谷类,坚果和派生产品黄曲霉毒素B<(指数)1>,B<(指数)1>,G<(指数)1>和GG<(指数)2>总量和黄曲霉毒素B<(指数)1>测定.高性能液体光谱法(ISO 16050-2003);德文
Foodstuffs - Determination of aflatoxin B<(Index)1>, and the total content of aflatoxins B<(Index)1>, B<(Index)2>, G<(Index)1> and G<(Index)2> in cereals, nuts and derived products - High performance liquid chromatographic method (ISO 16050:2003); German version EN ISO 16050:2011
参考页数：17P.;A4
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稻米.烹饪后挤出耐性的稻米粒型测定(ISO 11747-2012).德文版本EN ISO 11747-2012
Rice - Determination of rice kernel resistance to extrusion after cooking (ISO 11747:2012); German version EN ISO 11747:2012
参考页数：15P.;A4
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通用小麦,黑麦和硬质小麦种Besatz的测定用多个实验室研究的技术报告.德文版本CEN/TR 16324-2012
Technical report of the interlaboratory study for the determination of Besatz in common wheat, rye and durum wheat; German version CEN/TR 16324:2012
参考页数：76P;A4
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