Tuncil, Y., & Awika, J. M. (2012). Effects of deletions of high molecular weight glutenin subunit alleles on dough properties and wheat flour tortilla quality. [Texas A&M University].
Chicago Style (17th ed.) CitationTuncil, Yunus, and Joseph M. Awika. Effects of Deletions of High Molecular Weight Glutenin Subunit Alleles on Dough Properties and Wheat Flour Tortilla Quality. [College Station, Tex.]: [Texas A&M University], 2012.
MLA (9th ed.) CitationTuncil, Yunus, and Joseph M. Awika. Effects of Deletions of High Molecular Weight Glutenin Subunit Alleles on Dough Properties and Wheat Flour Tortilla Quality. [Texas A&M University], 2012.
Warning: These citations may not always be 100% accurate.