Zhang, Y., Hu, M., Liu, Q., Sun, L., Chen, X., Lv, L., . . . Li, H. (2018). Deletion of high-molecular-weight glutenin subunits in wheat significantly reduced dough strength and bread-baking quality. BMC Plant Biol.

Zhang, Yingjun, Mengyun Hu, Qian Liu, Lijing Sun, Xiyong Chen, Liangjie Lv, Yuping Liu, Xu Jia, et Hui Li. "Deletion of High-molecular-weight Glutenin Subunits in Wheat Significantly Reduced Dough Strength and Bread-baking Quality." BMC Plant Biol 2018.

Zhang, Yingjun, et al. "Deletion of High-molecular-weight Glutenin Subunits in Wheat Significantly Reduced Dough Strength and Bread-baking Quality." BMC Plant Biol 2018.