Figure 2From: Deletion of the low-molecular-weight glutenin subunit allele Glu-A3a of wheat (Triticum aestivumL.) significantly reduces dough strength and breadmaking qualityIdentification of Glu-A3a by STS-PCR markers. 1. CS ( Glu-A3a ), 2. CS-n; 3. CS-1Sl/1B; 4. CS 1Sl addition line; 5. Aroona-A3a (Glu-A3a); 6. Aroona-A3b (Glu-A3b); 7. Aroona (Glu-A3c); 8. Aroona-A3d (Glu-A3d); 9. Aroona-A3e (Glu-A3e); 10. Aroona-A3f (Glu-A3f); 11. Glenlea (Glu-A3g); 12. CB037A. M. molecular mass marker: 2000Â bp, 1500Â bp, 1000Â bp and 500Â bp. Glu-A3a fragment with 529Â bp was arrowed.Back to article page