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EPP Peak #1. Gel 1. Gel 2. Extraction 1. Extraction 2. Extraction 3. Supplemental Figure 1. Replicate 2-D gels of fractionated flour proteins used for quantitative analysis. EPP Peak #2. Gel 1. Gel 2. Extraction 1. Extraction 2. Extraction 3. EPP Peak #3. Gel 1. Extraction 1.

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EPP

Peak #1

Gel 1

Gel 2

Extraction 1

Extraction 2

Extraction 3

Supplemental Figure 1. Replicate 2-D gels of fractionated flour proteins used for quantitative analysis.


EPP

Peak #2

Gel 1

Gel 2

Extraction 1

Extraction 2

Extraction 3


EPP

Peak #3

Gel 1

Extraction 1

Extraction 2

Extraction 3


UPP

Peak #1

Gel 1

Gel 2

Extraction 1

Extraction 2

Extraction 3


UPP

Peak #2

Gel 1

Gel 2

Extraction 1

Extraction 2

Extraction 3


UPP

Peak #3

Gel 1

Extraction 1

Extraction 2

Extraction 3


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