T/CCOA 56-2023 Wheat flour for lamian

GB 1351-1999 Wheat GB 1351-2008 Wheat GB 1351-2023 Wheat GB/T 1355-1986 Wheat flour GB/T 1355-2021 Wheat flour GB 2760-1996 Hygienic standards for uses of food additives GB 2760-2007 Hygienic standards for uses of food additives GB 2760-2011 Food Safety National Standards and Standard for Food Additives Usage GB 2760-2014 Food Safety National Standards for Food Additives Usage GB 2760-2024 Food Safety National Standard and Standards for Use of Food Additives GB/T 5009.3-2003 Determination of moisture in foods GB 5009.3-2010 National food safety standard Determination of moisture in foods GB 5009.3-2016 National Standards for Food Safety - Determination of Water in Foods GB/T 5009.4-2003 Determination of ash in foods GB 5009.4-2010 National food safety standard Determination of ash in foods GB 5009.4-2016 National standard for food safety: Determination of ash in food GB/T 5490-1985 General rules of inspectiog grain, oilseeds and vegetable oils GB/T 5490-2010 Inspection of grain and oils—General rules GB/T 5492-1985 Inspection of grain and oilseeds Methods for identification of colour,odour and taste GB/T 5492-2008 Inspection of grain and oils—Identification of colour,odour and taste of grain and oilseeds GB/T 5506.2-2008 Wheat and wheat flour—Gluten content—Part 2:Determination of wet gluten by mechanical means GB/T 5506.2-2024 Wheat and wheat flour—Gluten content—Part 2:Determination of wet gluten and gluten index by mechanical means GB 7718-1994 General standard for the labelling of foods GB 7718-2004 General standard for the labeling of prepackaged foods GB 7718-2011 Food Safety National Standards Prepackaged Food Label General Rules GB 7718-2025 National standard for food safety: General rules for labeling of prepackaged foods GB/T 14490-1993 Method for determination of cereal and starch gelatinization properties using a viscograph GB/T 14490-2008 Inspection of grain and oils—Determination gelatinization properties in cereal and starch by viscograph GB/T 14614-1993 Method for determination of water absorption of wheat flour and rheological properties of doughs using a farinograph GB/T 14614-2006 Wheat flour—Physical characteristics of doughs—Determination of water absorption and rheological properties using a farinograph GB/T 14614-2019 Inspection of grain and oils—Doughs rheological properties determination of wheat flour—Farinograph test GB/T 14614.4-2005 Determination of rheological properties of dough using alveograph GB/T 14615-1993 Method for determination of rheological properties of doughs using an extensograph GB/T 14615-2006 Wheat flour—Physical characteristics of doughs—Determination of rheological properties using an extensograph GB/T 14615-2019 Inspection of grain and oils—Doughs rheological properties determination of wheat flour—Extensograph test GB 14880-1994 Hygienic standard for the use of nutritional fortification substances in foods GB 14880-2012 National Food Safety Standard: Standards for the Use of Food Nutrition Enhancers GB/T 15684-1995 Method for determination of fatty acid value of cereal products GB/T 15684-2015 Milled cereal products—Determination of fat acidity GB/T 17109-1997 Consumer pack of grain GB/T 17109-2008 Package of grain sells GB/T 24905-2010 Wheat flour bags GB 28050-2011 National Food Safety Standards: General Rules for Nutrition Labeling of Prepackaged Foods GB 28050-2025 National Standards for Food Safety: General Rules for Nutrition Labeling of Prepackaged Foods GB/T 29890-2013 Technical criterion for grain and oil-seeds storage GB/T 40636-2021 Dried noodle