Dough quality of bread wheat lacking α-gliadins with celiac disease epitopes and addition of celiac-safe avenins to improve dough quality

MLA

Ingrid M. van der Meer, et al. “Dough Quality of Bread Wheat Lacking α-Gliadins with Celiac Disease Epitopes and Addition of Celiac-Safe Avenins to Improve Dough Quality.” Journal of Cereal Science, vol. 53, Mar. 2011, pp. 206–16. EBSCOhost, https://doi.org/10.1016/j.jcs.2010.12.004.

APA

Ingrid M. van der Meer, Marinus J. M. Smulders, Rob J. Hamer, L.J.W.J. Gilissen, & Hetty C. van den Broeck. (2011). Dough quality of bread wheat lacking α-gliadins with celiac disease epitopes and addition of celiac-safe avenins to improve dough quality. Journal of Cereal Science, 53, 206–216. https://doi.org/10.1016/j.jcs.2010.12.004

Chicago

Ingrid M. van der Meer, Marinus J. M. Smulders, Rob J. Hamer, L.J.W.J. Gilissen, and Hetty C. van den Broeck. 2011. “Dough Quality of Bread Wheat Lacking α-Gliadins with Celiac Disease Epitopes and Addition of Celiac-Safe Avenins to Improve Dough Quality.” Journal of Cereal Science 53 (March): 206–16. doi:10.1016/j.jcs.2010.12.004.