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Oilseeds. Determination of oil content. Method using continuous-wave low-resolution nuclear magnetic resonance spectrometry (Rapid method). Original standard BS EN ISO 5511-1997 (2000) in PDF full version. Additional info + preview on request

Document status: Active

Cereals, pulses and other food grains. Nomenclature. Original standard BS EN ISO 5526-2013 in PDF full version. Additional info + preview on request

Document status: Active

Cereals. Vocabulary. Original standard BS EN ISO 5527-2015 (2022) in PDF full version. Additional info + preview on request

Document status: Active

Wheat. Determination of the sedimentation index. Zeleny test. Original standard BS EN ISO 5529-2010 in PDF full version. Additional info + preview on request

Document status: Active

Wheat flour. Physical characteristics of doughs - Determination of water absorption and rheological properties using a farinograph. Original standard BS EN ISO 5530-1-2025 in PDF full version. Additional info + preview on request

Document status: Replaced by STB BS EN ISO 5530-1-2026

Wheat flour. Physical characteristics of doughs - Determination of rheological properties using an extensograph. Original standard BS EN ISO 5530-2-2025 in PDF full version. Additional info + preview on request

Document status: Active