| |
Durum wheat semolina |
Einkorn
flour |
100%-semolina pasta |
30%-einkorn pasta |
50%-einkorn pasta |
100%-einkorn pasta |
| LPP+SPP |
28.7% A
(5469.2µV.s) |
33.6% B
(6047.95µV.s) |
31.1% C
(6939.35µV.s) |
33.5% B
(7641.7µV.s) |
35% D
(5762.45µV.s) |
36% D
(6746.6µV.s) |
LMP |
48.55% A
(8898.25µV.s) |
38.03% B
(6553.45 µV.s) |
49.35% A
(10603.9µV.s)
|
46.39% C
(9990.3 µV.s) |
42.5% D
(7632.55µV.s) |
40.74% D
(7119.85µV.s) |
| SMP |
22.75% A
(4214.75µV.s) |
28.37% B
(4993.05µV.s)
|
19.55% C
(4260.05µV.s) |
20.11% C
(4449.8 µV.s) |
22.5% A
(4294.95µV.s) |
23.26% D
(4166.5 µV.s) |
| Total area |
100%
(18582.2 µV.s)
A |
100%
(17594.45µV.s)
A |
100%
(21803.3µV.s)
B |
100%
(22081.8 µV.s)
B |
100%
(14641.2 µV.s)
C |
100%
(18032.9 µV.s)
A |
|
