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Fig. 2 | BMC Plant Biology

Fig. 2

From: Synthesis and accumulation of amylase-trypsin inhibitors and changes in carbohydrate profile during grain development of bread wheat (Triticum aestivum L.)

Fig. 2

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, respectively

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BMC Plant Biology

ISSN: 1471-2229

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