Cite
Effects of HMW‐GSs at Glu‐B1 locus on starch–protein interaction and starch digestibility during thermomechanical processing of wheat dough.
MLA
Peng, Pai, et al. “Effects of HMW‐GSs at Glu‐B1 Locus on Starch–protein Interaction and Starch Digestibility during Thermomechanical Processing of Wheat Dough.” Journal of the Science of Food & Agriculture, vol. 103, no. 4, Mar. 2023, pp. 2134–45. EBSCOhost, https://doi.org/10.1002/jsfa.12340.
APA
Peng, P., Wang, X., Liao, M., Zou, X., Ma, Q., Zhang, X., & Hu, X. (2023). Effects of HMW‐GSs at Glu‐B1 locus on starch–protein interaction and starch digestibility during thermomechanical processing of wheat dough. Journal of the Science of Food & Agriculture, 103(4), 2134–2145. https://doi.org/10.1002/jsfa.12340
Chicago
Peng, Pai, Xiaolong Wang, Mei Liao, Xiaoyang Zou, Qianying Ma, Xiaoke Zhang, and Xinzhong Hu. 2023. “Effects of HMW‐GSs at Glu‐B1 Locus on Starch–protein Interaction and Starch Digestibility during Thermomechanical Processing of Wheat Dough.” Journal of the Science of Food & Agriculture 103 (4): 2134–45. doi:10.1002/jsfa.12340.