Kolster, P. (1992). High molecular weight glutenin subunits of wheat: Qualitative and quantitative variation in relation to bread making quality. Landbouwuniversiteit Wageningen.
Chicago-referens (17:e uppl.)Kolster, P. High Molecular Weight Glutenin Subunits of Wheat: Qualitative and Quantitative Variation in Relation to Bread Making Quality. [Wageningen: Landbouwuniversiteit Wageningen, 1992.
MLA-referens (8:e uppl.)Kolster, P. High Molecular Weight Glutenin Subunits of Wheat: Qualitative and Quantitative Variation in Relation to Bread Making Quality. Landbouwuniversiteit Wageningen, 1992.
Varning: dessa hänvisningar är inte alltid fullständigt riktiga.