Moiraghi, M., Vanzetti, L. S., Pfluger, L. A., Helguera, M., & Pérez, G. (2017). Effect of high molecular weight glutenins and rye translocations on soft wheat flour cookie quality.
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Chicago Style (17th ed.) Citation
Moiraghi, Malena, Leonardo Sebastian Vanzetti, Laura Alicia Pfluger, Marcelo Helguera, and GabrielaTeresa Pérez. Effect of High Molecular Weight Glutenins and Rye Translocations on Soft Wheat Flour Cookie Quality. 2017.
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MLA (9th ed.) Citation
Moiraghi, Malena, et al. Effect of High Molecular Weight Glutenins and Rye Translocations on Soft Wheat Flour Cookie Quality. 2017.
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Warning: These citations may not always be 100% accurate.