Cita APA (7a ed.)

Dubois, M. E., Gaido, Z. A., Manera, G. A., & Maich, R. H. (1992). Baking quality in wheat lines for the semiarid region. Their relationship with high molecular weight gluteninic subunits. Facultad de Ciencias Agropecuarias.

Cita Chicago Style (17a ed.)

Dubois, M. E., Z. A. Gaido, G. A. Manera, y R. H. Maich. Baking Quality in Wheat Lines for the Semiarid Region. Their Relationship with High Molecular Weight Gluteninic Subunits. Facultad de Ciencias Agropecuarias, 1992.

Cita MLA (8a ed.)

Dubois, M. E., et al. Baking Quality in Wheat Lines for the Semiarid Region. Their Relationship with High Molecular Weight Gluteninic Subunits. Facultad de Ciencias Agropecuarias, 1992.