Extraordinarily soft, medium-hard and hard Indian wheat varieties: Composition, protein profile, dough and baking properties.

MLA

Katyal, Mehak, et al. “Extraordinarily Soft, Medium-Hard and Hard Indian Wheat Varieties: Composition, Protein Profile, Dough and Baking Properties.” Food Research International, vol. 100, Oct. 2017, pp. 306–17. EBSCOhost, https://doi.org/10.1016/j.foodres.2017.08.050.

APA

Katyal, M., Singh, N., Virdi, A. S., Kaur, A., Chopra, N., Ahlawat, A. K., & Singh, A. M. (2017). Extraordinarily soft, medium-hard and hard Indian wheat varieties: Composition, protein profile, dough and baking properties. Food Research International, 100, 306–317. https://doi.org/10.1016/j.foodres.2017.08.050

Chicago

Katyal, Mehak, Narpinder Singh, Amardeep Singh Virdi, Amritpal Kaur, Nidhi Chopra, Arvind Kumar Ahlawat, and Anju Mahendru Singh. 2017. “Extraordinarily Soft, Medium-Hard and Hard Indian Wheat Varieties: Composition, Protein Profile, Dough and Baking Properties.” Food Research International 100 (October): 306–17. doi:10.1016/j.foodres.2017.08.050.