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