Figure 2 | Scientific Reports

Figure 2

From: Low molecular weight glutenin subunit gene Glu-B3h confers superior dough strength and breadmaking quality in wheat (Triticum aestivum L.)

Figure 2

Developmental changes of PB during grain development of CB037B and CB037C.

(a) Light microscopy observation of commassie blue staining on sections of protein bodies at 8, 11, 14, 17, 26 DPA. Numbers a, b, c, d and e correspond to the 8, 11, 14, 17 and 26 DPA; PB: protein bodies; S: starch; Bars: 10 μm. (b) Scanning electron microscopy observation of dynamic changes about endosperm structures from 4-day intervals after flowering during grain development.

Back to article page