Guzmán García, C., Crossa, J., Mondal, S., Velu, G., Huerta Espino, J., Crespo-Herrera, L. A., . . . Ibba, M. I. (2022). Effects of glutenins (Glu-1 and Glu-3) allelic variation on dough properties and bread-making quality of CIMMYT bread wheat breeding lines. Elsevier.
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Chicago Style (17th ed.) Citation
Guzmán García, Carlos, José Crossa, Suchismita Mondal, Govindan Velu, Julio Huerta Espino, Leonardo A. Crespo-Herrera, Mateo Vargas, Ravi P. Singh, and Maria Itria Ibba. Effects of Glutenins (Glu-1 and Glu-3) Allelic Variation on Dough Properties and Bread-making Quality of CIMMYT Bread Wheat Breeding Lines. Elsevier, 2022.
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MLA (9th ed.) Citation
Guzmán García, Carlos, et al. Effects of Glutenins (Glu-1 and Glu-3) Allelic Variation on Dough Properties and Bread-making Quality of CIMMYT Bread Wheat Breeding Lines. Elsevier, 2022.
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Warning: These citations may not always be 100% accurate.