Figure 3From: Deletion of the low-molecular-weight glutenin subunit allele Glu-A3a of wheat (Triticum aestivumL.) significantly reduces dough strength and breadmaking qualityThe loaves baking pictures and C-cell pictures of CS, CS-n. (a) The loaves baking pictures of CS and CS-n. (b) the C-cell pictures of CS and CS-n.Back to article page