ISO 2170:1980
Withdrawn
Withdrawn
A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.
View Superseded by
Cereals and pulses Sampling of milled products
Available format(s)
Hardcopy , PDF , PDF 3 Users , PDF 5 Users , PDF 9 Users
Withdrawn date
10-05-2019
Superseded by
Language(s)
French, English
Published date
01-02-1980
Important note : Users cannot be edited or removed once added to your Multi user PDF.| DocumentType |
Standard
|
| Pages |
8
|
| PublisherName |
International Organization for Standardization
|
| Status |
Withdrawn
|
| SupersededBy |
| Standards | Relationship |
| UNE 34108:1981 | Identical |
| NEN ISO 2170 : 1985 | Identical |
| UNI 10244 : 1994 | Similar to |
| SS-EN ISO 2171:2010 | Identical |
| BS 5333:1981 | Identical |
| GOST ISO 2170 : 1997 | Identical |
| BS 4317-27:1992 | Methods of test for cereals and pulses Determination of rheological properties of doughs using an alveograph |
| UNE-EN ISO 7973:2016 | Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992) |
| BS 4317-21:1989 | Methods of test for cereals and pulses Determination of rheological properties of doughs using an extensograph |
| ISO 11052:1994 | Durum wheat flour and semolina Determination of yellow pigment content |
| DIN EN ISO 7973:2016-03 | Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992) |
| BS 4317-14:1980 | Methods of test for cereals and pulses Determination of alpha-amylase activity in cereals and cereal products (colorimetric method) |
| BS EN ISO 7973:2015 | Cereals and milled cereal products. Determination of the viscosity of flour. Method using an amylograph |
| EN ISO 7973:2015 | Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992) |
| I.S. EN ISO 7973:2015 | CEREALS AND MILLED CEREAL PRODUCTS - DETERMINATION OF THE VISCOSITY OF FLOUR - METHOD USING AN AMYLOGRAPH (ISO 7973:1992 |
| BS 4317-9:1982 | Methods of test for cereals and pulses Determination of falling number of cereals |
| BS 4317-17:1987 | Methods of test for cereals and pulses Determination of fat acidity |
| BS 4317-20:1989 | Methods of test for cereals and pulses Determination of water absorption of flour and rheological properties of doughs using a farinograph |
| BS 6298:1982 | Methods for automatic sampling of cereals and milled cereal products by mechanical means |
| ISO 7973:1992 | Cereals and milled cereal products — Determination of the viscosity of flour — Method using an amylograph |
| EN ISO 11052:2006 | Durum wheat flour and semolina - Determination of yellow pigment content (ISO 11052:1994) |
| BS 4317-10:1981 | Methods of test for cereals and pulses Determination of ash in cereals, pulses and their derived products |
| BS 4317-28(1993) : 1993 | METHODS OF TEST FOR CEREALS AND PULSES - PART 28: DETERMINATION OF VISCOSITY OF FLOUR USING AN AMYLOGRAPH |
| DIN EN ISO 11052:2006-11 | Durum wheat flour and semolina - Determination of yellow pigment content (ISO 11052:1994) |
| BS EN ISO 11052:2006 | Durum wheat flour and semolina. Determination of yellow pigment content |
Access your standards online with a subscription
Features
-
Simple online access to standards, technical information and regulations.
-
Critical updates of standards and customisable alerts and notifications.
-
Multi-user online standards collection: secure, flexible and cost effective.