Ral, J., Whan, A., Larroque, O., Leyne, E., Pritchard, J., Dielen, A., . . . Newberry, M. (2015). Engineering high α‐amylase levels in wheat grain lowers Falling Number but improves baking properties. Plant Biotechnol J.

Ral, Jean‐Philippe, Alex Whan, Oscar Larroque, Emmett Leyne, Jeni Pritchard, Anne‐Sophie Dielen, Crispin A. Howitt, Matthew K. Morell, and Marcus Newberry. "Engineering High α‐amylase Levels in Wheat Grain Lowers Falling Number but Improves Baking Properties." Plant Biotechnol J 2015.

Ral, Jean‐Philippe, et al. "Engineering High α‐amylase Levels in Wheat Grain Lowers Falling Number but Improves Baking Properties." Plant Biotechnol J 2015.