Colour Interval Value Publication Food Name Reference
[ 0.18, 0.19 ) 0.18 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
[ 0.21, 0.22 ) 0.21 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
[ 0.23, 0.25 ) 0.24 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
[ 0.25, 0.26 ) 0.26 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
[ 0.26, 0.28 ) 0.27 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
[ 0.28, 0.30 ) 0.29 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
0.29 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
0.29 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