HAYTA, M. And SCHOFIELD, J. D. 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. D., (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, MEHMET, And J. DAVID 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, MEHMET And SCHOFIELD, J. D. . "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. D. (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={MEHMET HAYTA And author={J. DAVID 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} }