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小麦和小麦粉.谷蛋白含量.第1部分:人工湿的谷蛋白的测定
Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method
参考页数：9P;A4
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硬质小麦面粉和粗粒面粉 黄色素含量的测定
Durum wheat flour and semolina - Determination of yellow pigment content
参考页数：5P;A4
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硬质小麦(Triticum durum Desf) 规范
Durum weath (Triticum durum Desf.) - Specification
参考页数：12P.;A4
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小麦粉和硬质小麦粗粒面粉 动物性杂质的测定
Wheat flour and durum wheat semolina; determination of impurities of animal origin
参考页数：11P.;A4
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大米 蒸煮过程中谷粒糊化时间的评价
Rice - Evaluation of gelatinization time of kernels during cooking
参考页数：9P.;A4
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谷物和谷物制品.普通小麦(Triticum aestivum L.).商业或试验面粉或试验制粉技术中恒定水合作用面团的面筋拉力性能的测定
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
参考页数：65P.;A4
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稻米.直链淀粉含量测定.第2部分:常规法
Rice - Determination of amylose content - Part 2: Routine methods
参考页数：9P.;A4
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稻米.直链淀粉含量测定.第1部分:基准方法
Rice - Determination of amylose content - Part 1: Reference method
参考页数：7P.;A4
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稻米.烹饪后挤出耐性的稻米粒型测定.修改件1
Rice - Determination of rice kernel resistance to extrusion after cooking; Amendment 1
参考页数：2P.;A4
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稻米.谷物生物计量规格参数表的测定.修改件1
Rice - Determination of biometric characteristics of kernels; Amendment 1
参考页数：1P.;A4
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