APA (7th ed.) Citation

Wang, P., Jin, Z., & Xu, X. (2015). Physicochemical alterations of wheat gluten proteins upon dough formation and frozen storage – A review from gluten, glutenin and gliadin perspectives. Trends in food science & technology, 46(2), 189-198. https://doi.org/10.1016/j.tifs.2015.10.005

Chicago Style (17th ed.) Citation

Wang, Pei, Zhengyu Jin, and Xueming Xu. "Physicochemical Alterations of Wheat Gluten Proteins upon Dough Formation and Frozen Storage – A Review from Gluten, Glutenin and Gliadin Perspectives." Trends in Food Science & Technology 46, no. 2 (2015): 189-198. https://doi.org/10.1016/j.tifs.2015.10.005.

MLA (9th ed.) Citation

Wang, Pei, et al. "Physicochemical Alterations of Wheat Gluten Proteins upon Dough Formation and Frozen Storage – A Review from Gluten, Glutenin and Gliadin Perspectives." Trends in Food Science & Technology, vol. 46, no. 2, 2015, pp. 189-198, https://doi.org/10.1016/j.tifs.2015.10.005.