Table I. [η] and amount (percentage of white flour) of WE-AX from homozygous and azygous wheat lines determined by HPSEC.

The values are averages of the profiles against retention volume shown in Figure 6. Results are presented for each of two extractions (1 and 2).

Line	WE-AX		[η]
	1	2	1	2
	% of white flour		mL g−1
GT43_2-3A	0.304	0.291	527	572
GT43_2-3H	0.103	0.104	283	294
GT43_2-5A	0.384	0.326	454	569
GT43_2-5H	0.111	0.137	332	297
GT47_2-1A	0.358	0.334	495	616
GT47_2-1H	0.132	0.165	310	432
GT47_2-4A	0.368	0.477	527	525
GT47_2-4H	0.164	0.098	438	499