APA (7th ed.) Citation

HW, H., WJ, M., CD, B., & RJ, B. (1958). The nutritive value of bread flour proteins as affected by practical supplementation with lactalbumin, nonfat dry milk solids, soybean proteins, wheat gluten and lysine. The Journal of nutrition, 64(1), 151. https://doi.org/10.1093/jn/64.1.151

Chicago Style (17th ed.) Citation

HW, HOWARD, MONSON WJ, BAUER CD, and BLOCK RJ. "The Nutritive Value of Bread Flour Proteins as Affected by Practical Supplementation with Lactalbumin, Nonfat Dry Milk Solids, Soybean Proteins, Wheat Gluten and Lysine." The Journal of Nutrition 64, no. 1 (1958): 151. https://doi.org/10.1093/jn/64.1.151.

MLA (9th ed.) Citation

HW, HOWARD, et al. "The Nutritive Value of Bread Flour Proteins as Affected by Practical Supplementation with Lactalbumin, Nonfat Dry Milk Solids, Soybean Proteins, Wheat Gluten and Lysine." The Journal of Nutrition, vol. 64, no. 1, 1958, p. 151, https://doi.org/10.1093/jn/64.1.151.