Flour | Total soluble sugar g GE/100g DW | Reducing sugar g GE/100 g DW | Soluble proteing BSA/100g DW |
GL | 14.01 ± 1.5 | 15.55 ± 1.2 | 0.16 ± 0.01 |
YL | 14.52 ± 2.2 | 13.45 ± 1.0 | 0.14 ± 0.01 |
RL | 11.06 ± 2.8 | 10.12 ± 0.8 | 0.20 ± 0.02 |
Lcp | 8.76 ± 1.7 | 6.54 ± 2.3 | 0.41 ± 0.02 |