Mann, G., Diffey, S., Cullis, B., Azanza, F., Martin, D., Kelly, A., . . . Morell, M. (2009). Genetic control of wheat quality: Interactions between chromosomal regions determining protein content and composition, dough rheology, and sponge and dough baking properties. Springer.
Chicago Style (17th ed.) CitationMann, G., et al. Genetic Control of Wheat Quality: Interactions Between Chromosomal Regions Determining Protein Content and Composition, Dough Rheology, and Sponge and Dough Baking Properties. Springer, 2009.
MLA (9th ed.) CitationMann, G., et al. Genetic Control of Wheat Quality: Interactions Between Chromosomal Regions Determining Protein Content and Composition, Dough Rheology, and Sponge and Dough Baking Properties. Springer, 2009.
Warning: These citations may not always be 100% accurate.