Fig. 2From: Synthesis and accumulation of amylase-trypsin inhibitors and changes in carbohydrate profile during grain development of bread wheat (Triticum aestivum L.)Changes of grain characteristics during seed development of bread wheat cv. ‘Arnold’. a Crude protein (green line and circles and 95% confidence interval, n = 3 per developmental stage) and starch content (red line and diamonds, n = 2) displayed as percentage and b mg per kernel, respectivelyBack to article page