Engineering high α-amylase levels in wheat grain lowers Falling Number but improves baking properties.

MLA

Ral, Jean-Philippe, et al. “Engineering High α-Amylase Levels in Wheat Grain Lowers Falling Number but Improves Baking Properties.” Plant Biotechnology Journal, vol. 14, no. 1, Jan. 2016, pp. 364–76. EBSCOhost, https://doi.org/10.1111/pbi.12390.

APA

Ral, J.-P., Whan, A., Larroque, O., Leyne, E., Pritchard, J., Dielen, A.-S., Howitt, C. A., Morell, M. K., & Newberry, M. (2016). Engineering high α-amylase levels in wheat grain lowers Falling Number but improves baking properties. Plant Biotechnology Journal, 14(1), 364–376. https://doi.org/10.1111/pbi.12390

Chicago

Ral, Jean-Philippe, Alex Whan, Oscar Larroque, Emmett Leyne, Jeni Pritchard, Anne-Sophie Dielen, Crispin A Howitt, Matthew K Morell, and Marcus Newberry. 2016. “Engineering High α-Amylase Levels in Wheat Grain Lowers Falling Number but Improves Baking Properties.” Plant Biotechnology Journal 14 (1): 364–76. doi:10.1111/pbi.12390.