|
|
[ 0.04, 0.05 ) |
0.04 mg/100 g FW
|
Wheat, durum, white flour, Lloyd S1 |
Peyron S., et al (2002) Evaluation of tissue dissociation of dur.... Journal of Cereal Science 36:199-208 |
|
|
[ 0.06, 0.07 ) |
0.06 mg/100 g FW
|
Wheat, durum, white flour, Lloyd S2 |
Peyron S., et al (2002) Evaluation of tissue dissociation of dur.... Journal of Cereal Science 36:199-208 |
|
|
[ 0.07, 0.07 ) |
0.07 mg/100 g FW
|
Wheat, durum, white flour, Lloyd S3 |
Peyron S., et al (2002) Evaluation of tissue dissociation of dur.... Journal of Cereal Science 36:199-208 |
|
|
[ 0.08, 0.08 ) |
0.08 mg/100 g FW
|
Wheat, durum, white flour, Nefer N- |
Peyron S., et al (2002) Evaluation of tissue dissociation of dur.... Journal of Cereal Science 36:199-208 |
|
0.08 mg/100 g FW
|
Wheat, durum, white flour, Nefer |
Peyron S., et al (2002) Evaluation of tissue dissociation of dur.... Journal of Cereal Science 36:199-208 |
|
|
[ 0.08, 0.10 ) |
0.09 mg/100 g FW
|
Wheat, durum, white flour, Nefer N+ |
Peyron S., et al (2002) Evaluation of tissue dissociation of dur.... Journal of Cereal Science 36:199-208 |
|
0.09 mg/100 g FW
|
Wheat, durum, white flour, Primadur |
Peyron S., et al (2002) Evaluation of tissue dissociation of dur.... Journal of Cereal Science 36:199-208 |
|
0.09 mg/100 g FW
|
Wheat, durum, white flour, Ardente |
Peyron S., et al (2002) Evaluation of tissue dissociation of dur.... Journal of Cereal Science 36:199-208 |