Cite
Analysis of dough rheological property and gluten quality characteristics in wild emmer wheat ( Triticum dicoccoides (Körn. ex Asch. et Graebn.) Schweinf.).
MLA
Zhang, Dale, et al. “Analysis of Dough Rheological Property and Gluten Quality Characteristics in Wild Emmer Wheat ( Triticum Dicoccoides (Körn. Ex Asch. et Graebn.) Schweinf.).” Genetic Resources & Crop Evolution, vol. 63, no. 4, Apr. 2016, pp. 675–83. EBSCOhost, https://doi.org/10.1007/s10722-015-0275-x.
APA
Zhang, D., Yuan, Y., Su, Y., & Li, S. (2016). Analysis of dough rheological property and gluten quality characteristics in wild emmer wheat ( Triticum dicoccoides (Körn. ex Asch. et Graebn.) Schweinf.). Genetic Resources & Crop Evolution, 63(4), 675–683. https://doi.org/10.1007/s10722-015-0275-x
Chicago
Zhang, Dale, Yuhao Yuan, Yarui Su, and Suoping Li. 2016. “Analysis of Dough Rheological Property and Gluten Quality Characteristics in Wild Emmer Wheat ( Triticum Dicoccoides (Körn. Ex Asch. et Graebn.) Schweinf.).” Genetic Resources & Crop Evolution 63 (4): 675–83. doi:10.1007/s10722-015-0275-x.