Normas ISO

Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph

Footwear — Identification of defects during visual inspection — Vocabulary

Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph

Flour from wheat (Triticum aestivum L.) — Amperometric method for starch damage measurement

Non-destructive testing — Ultrasonic testing — Through-transmission technique

Integrative design of the building envelope — General principles