APA (7th ed.) Citation

Guo, H., Wu, J., Lu, Y., & Yan, Y. High-Molecular-Weight Glutenin 1Bx17 and 1By18 Subunits Encoded by Glu-B1i Enhance Rheological Properties and Breadmaking Quality of Wheat Dough. Wiley.

Chicago Style (17th ed.) Citation

Guo, Haoyu, Jisu Wu, Yuxia Lu, and Yueming Yan. High-Molecular-Weight Glutenin 1Bx17 and 1By18 Subunits Encoded by Glu-B1i Enhance Rheological Properties and Breadmaking Quality of Wheat Dough. Wiley.

MLA (9th ed.) Citation

Guo, Haoyu, et al. High-Molecular-Weight Glutenin 1Bx17 and 1By18 Subunits Encoded by Glu-B1i Enhance Rheological Properties and Breadmaking Quality of Wheat Dough. Wiley.