Methods for determination of physical characteristics of doughs made from wheat flour: Part 1 water absorption and rheological properties using a farinograph (Second Revision)
Methods for determination of physical characteristics of doughs made from wheat flour: Part 2 rheological properties using an extensograph (Second Revision)
Method for determination of physical characteristics of doughs made from wheat flour: Part 3 water absorption and rheolog properties using a valorigraph
Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to hagberg - Perten (Second Revision)
IS/ISO 14064-2 : 2019 GREENHOUSE GASES PART 2 SPECIFICATION WITH GUIDANCE AT THE PROJECT LEVEL FOR QUANTIFICATION MONITORING AND REPORTING OF GREENHOUSE GAS EMISSION REDUCTIONS OR REMOVAL ENHANCEMENTS First Revision