Pistón, F., Gil-Humanes, J., Rodríguez-Quijano, M., & Barro, F. (2011). Down-Regulating γ-Gliadins in Bread Wheat Leads to Non-Specific Increases in Other Gluten Proteins and Has No Major Effect on Dough Gluten Strength. Public Library of Science.
Chicago-стиль цитированияPistón, Fernando, Javier Gil-Humanes, Marta Rodríguez-Quijano, and Francisco Barro. Down-Regulating γ-Gliadins in Bread Wheat Leads to Non-Specific Increases in Other Gluten Proteins and Has No Major Effect On Dough Gluten Strength. Public Library of Science, 2011.
MLA-цитированиеPistón, Fernando, Javier Gil-Humanes, Marta Rodríguez-Quijano, and Francisco Barro. Down-Regulating γ-Gliadins in Bread Wheat Leads to Non-Specific Increases in Other Gluten Proteins and Has No Major Effect On Dough Gluten Strength. Public Library of Science, 2011.