Grain quality characteristics and dough rheological properties in Langdon durum-wild emmer wheat chromosome substitution lines under nitrogen and water deficits.

MLA

Salmanowicz, Bolesław P., et al. “Grain Quality Characteristics and Dough Rheological Properties in Langdon Durum-Wild Emmer Wheat Chromosome Substitution Lines under Nitrogen and Water Deficits.” Journal of the Science of Food and Agriculture, vol. 97, no. 7, May 2017, pp. 2030–41. EBSCOhost, https://doi.org/10.1002/jsfa.8006.

APA

Salmanowicz, B. P., Langner, M., Mrugalska, B., Ratajczak, D., & Górny, A. G. (2017). Grain quality characteristics and dough rheological properties in Langdon durum-wild emmer wheat chromosome substitution lines under nitrogen and water deficits. Journal of the Science of Food and Agriculture, 97(7), 2030–2041. https://doi.org/10.1002/jsfa.8006

Chicago

Salmanowicz, Bolesław P, Monika Langner, Beata Mrugalska, Dominika Ratajczak, and Andrzej G Górny. 2017. “Grain Quality Characteristics and Dough Rheological Properties in Langdon Durum-Wild Emmer Wheat Chromosome Substitution Lines under Nitrogen and Water Deficits.” Journal of the Science of Food and Agriculture 97 (7): 2030–41. doi:10.1002/jsfa.8006.