Cite
Influences of high‐molecular‐weight glutenin subunits and rye translocations on dough‐mixing properties and sugar‐snap cookie‐baking quality of soft winter wheat.
MLA
Ma, Fengyun, et al. “Influences of High‐molecular‐weight Glutenin Subunits and Rye Translocations on Dough‐mixing Properties and Sugar‐snap Cookie‐baking Quality of Soft Winter Wheat.” Journal of the Science of Food & Agriculture, vol. 100, no. 10, Aug. 2020, pp. 3850–56. EBSCOhost, https://doi.org/10.1002/jsfa.10423.
APA
Ma, F., Kim, J., & Baik, B. (2020). Influences of high‐molecular‐weight glutenin subunits and rye translocations on dough‐mixing properties and sugar‐snap cookie‐baking quality of soft winter wheat. Journal of the Science of Food & Agriculture, 100(10), 3850–3856. https://doi.org/10.1002/jsfa.10423
Chicago
Ma, Fengyun, Jieun Kim, and Byung‐Kee Baik. 2020. “Influences of High‐molecular‐weight Glutenin Subunits and Rye Translocations on Dough‐mixing Properties and Sugar‐snap Cookie‐baking Quality of Soft Winter Wheat.” Journal of the Science of Food & Agriculture 100 (10): 3850–56. doi:10.1002/jsfa.10423.