M. Hayta And J. Schofield, "Heat and additive induced biochemical transitions in gluten from good and poor breadmaking quality wheats," JOURNAL OF CEREAL SCIENCE , vol.40, no.3, pp.245-256, 2004
Hayta, M. And Schofield, J. 2004. Heat and additive induced biochemical transitions in gluten from good and poor breadmaking quality wheats. JOURNAL OF CEREAL SCIENCE , vol.40, no.3 , 245-256.
Hayta, M., & Schofield, J., (2004). Heat and additive induced biochemical transitions in gluten from good and poor breadmaking quality wheats. JOURNAL OF CEREAL SCIENCE , vol.40, no.3, 245-256.
Hayta, M, And JD Schofield. "Heat and additive induced biochemical transitions in gluten from good and poor breadmaking quality wheats," JOURNAL OF CEREAL SCIENCE , vol.40, no.3, 245-256, 2004
Hayta, M And Schofield, JD. "Heat and additive induced biochemical transitions in gluten from good and poor breadmaking quality wheats." JOURNAL OF CEREAL SCIENCE , vol.40, no.3, pp.245-256, 2004
Hayta, M. And Schofield, J. (2004) . "Heat and additive induced biochemical transitions in gluten from good and poor breadmaking quality wheats." JOURNAL OF CEREAL SCIENCE , vol.40, no.3, pp.245-256.
@article{article, author={M Hayta And author={JD Schofield}, title={Heat and additive induced biochemical transitions in gluten from good and poor breadmaking quality wheats}, journal={JOURNAL OF CEREAL SCIENCE}, year=2004, pages={245-256} }