PubAg

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MLA

Redaelli, R, N.E Pogna, and P.K.W Ng. "Effects of Prolamins Encoded by Chromosomes 1b and 1d On the Rheological Properties of Dough In Near-isogenic Lines of Bread Wheat." Cereal chemistry, v. 74,.2 pp. 102-107. doi: 10.1094/CCHEM.1997.74.2.102

APA

Redaelli, R., Pogna, N., & Ng, P. (1997). Effects of prolamins encoded by chromosomes 1B and 1D on the rheological properties of dough in near-isogenic lines of bread wheat. Cereal chemistry, 74, 102-107. doi: 10.1094/CCHEM.1997.74.2.102

Chicago

Redaelli, R., N.E Pogna, and P.K.W Ng. "Effects of prolamins encoded by chromosomes 1B and 1D on the rheological properties of dough in near-isogenic lines of bread wheat" Cereal chemistry 74, no. 2 (1997): 102-107. doi: 10.1094/CCHEM.1997.74.2.102