Wheat grain. Light micrograph of a thin section through a grain (seed) of wheat Triticum sp. Cells of different sizes are seen,with those at top right containing starch grains. Wheat grains store not only starch but also the protein gluten which is responsible for the stickiness of dough produced from wheat flour. Magnification: unknown | |
Licence : | Droits gérés |
Crédit: | Science Photo Library / Stammers, Sinclair |
Taille de l’image : | 3491 px × 2281 px |
Model Release : | Non requis |
Property Release : | Non requis |
Restrictions : | - |