|
|
[ 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 |