APA (7th ed.) Citation

Kolster, P. (1992). High molecular weight glutenin subunits of wheat: Qualitative and quantitative variation in relation to bread making quality. Landbouwuniversiteit Wageningen.

Chicago Style (17th ed.) Citation

Kolster, P. High Molecular Weight Glutenin Subunits of Wheat: Qualitative and Quantitative Variation in Relation to Bread Making Quality. [Wageningen: Landbouwuniversiteit Wageningen, 1992.

MLA (8th ed.) Citation

Kolster, P. High Molecular Weight Glutenin Subunits of Wheat: Qualitative and Quantitative Variation in Relation to Bread Making Quality. Landbouwuniversiteit Wageningen, 1992.