Kolster, P. (1992). High molecular weight glutenin subunits of wheat: Qualitative and quantitative variation in relation to bread making quality. Landbouwuniversiteit Wageningen.
Citace podle Chicago (17th ed.)Kolster, P. High Molecular Weight Glutenin Subunits of Wheat: Qualitative and Quantitative Variation in Relation to Bread Making Quality. [Wageningen: Landbouwuniversiteit Wageningen, 1992.
Citace podle MLA (8th ed.)Kolster, P. High Molecular Weight Glutenin Subunits of Wheat: Qualitative and Quantitative Variation in Relation to Bread Making Quality. Landbouwuniversiteit Wageningen, 1992.
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