Showing Publication (SELINHEIMO 2006)
Selinheimo E., Kruus K., Buchert J., Hopia A., Autio K. (2006) Effects of laccase, xylanase and their combination on the rheological properties of wheat doughs. Journal of Cereal Science 43:152-159 PubMed (18558694)
Abbreviation: SELINHEIMO 2006
Pubmed ID: 18558694
Food Composition
This publication was used to obtain 2 food polyphenol content values.
| Original Content Value | Original Food Description | Commercial Origin | Number of Samples Analyzed |
|---|---|---|---|
| 4.90 mg/100 g FW | Wheat, spring, Finish | no | 1 |
| 0.00 mg/100 g FW | Wheat, spring, Finish | no | 1 |