Table 7 Crossing point (CP) data of plant gene screening, lectin gene screening, 35 S screening regions performed in real-time PCR in biscuit samples.

RRSF^a addition (%)	Cooking Temperature (°C)	CP values for 35 S promotor region	Fit Point for 35 S promotor region	Lcctin Gene	Plant Gene
0	190	39.22	-	-	+
0.1	190	32.26	+	+	+
0.5	190	28.54	+	+	+
0.9	190	21.57	+	+	+
2	190	19.33	+	+	+
50	190	17.01	+	+	+
100	190	15.16	+	+	+
0	200	23.91	-	-	+
0.1	200	25.62	+	+	+
0.5	200	25.01	+	+	+
0.9	200	25.32	+	+	+
2	200	16.19	+	+	+
50	200	16.05	+	+	+
100	200	16.41	+	+	+
0	210	24.30	-	-	+
0.1	210	24.62	+	+	+
0.5	210	24.91	+	+	+
0.9	210	25.69	+	+	+
2	210	16.98	+	+	+
50	210	18.92	+	+	+
100	210	16.01	+	-	+
0%RR Soya NC^c	-	39.01	-	-	-
0.1% RR Soya	-	24.00	+	+	+
1%RR Soya PC^b	-	16.14	+	+	+

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