Ral, J., Whan, A., Larroque, O., Leyne, E., Pritchard, J., Dielen, A., . . . Newberry, M. (2016). Engineering high α‐amylase levels in wheat grain lowers Falling Number but improves baking properties. Wiley.
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Chicago Style (17th ed.) Citation
Ral, Jean-Philippe, Alex Whan, Oscar Larroque, Emmett Leyne, Jeni Pritchard, Anne-Sophie Dielen, Crispin A. Howitt, Matthew K. Morell, and Marcus Newberry. Engineering High α‐amylase Levels in Wheat Grain Lowers Falling Number but Improves Baking Properties. Wiley, 2016.
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MLA (9th ed.) Citation
Ral, Jean-Philippe, et al. Engineering High α‐amylase Levels in Wheat Grain Lowers Falling Number but Improves Baking Properties. Wiley, 2016.
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Warning: These citations may not always be 100% accurate.