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. 2018 Sep 5;4(9):eaat6086. doi: 10.1126/sciadv.aat6086

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Copyright © 2018 The Authors, some rights reserved; exclusive licensee American Association for the Advancement of Science. No claim to original U.S. Government Works. Distributed under a Creative Commons Attribution NonCommercial License 4.0 (CC BY-NC).

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Fig. 4 — Viscosity measurements of purified starch from selected gbss and ptst lines. Amylose content for each line is provided in the graph legend. Temperature gradient is depicted as the gray dotted line against the secondary (right) y axis. Mean values (n = 3 to 4 plants) are plotted.