Skip to main content
. 2017 Sep 14;8:1593. doi: 10.3389/fpls.2017.01593

Figure 9.

Figure 9

SRC data and GPI-values for Norin 61 and DTL-1EL(1AS); (A) Gluten performance index (GPI)-values for the year 2015 and 2016; (B) SRC-values for the year 2015; (C) SRC-values for the year 2016. SRC-values and GPI indicated improved dough strength in translocation line.