Fig. 5From: Deletion of high-molecular-weight glutenin subunits in wheat significantly reduced dough strength and bread-baking qualityAccumulations of GMP during seed development in wild-type Bobwhite and transgenic line LH-11. a year 2008; b year 2009. WT, wild-type Bobwhite. Statistical significance was determined by a Student’s t-test at P < 0.01Back to article page