APA (7th ed.) Citation

Liang, X., Hong, J., Liu, B., Cui, Y., Zhang, S., Liu, C., . . . Zheng, X. (2024). Effect of cellulase and pentosanase with lactic acid bacteria to increase gluten formation and elasticity in whole-wheat dough sheets. Food science & technology, 205, 116521. https://doi.org/10.1016/j.lwt.2024.116521

Chicago Style (17th ed.) Citation

Liang, Xiaohui, et al. "Effect of Cellulase and Pentosanase with Lactic Acid Bacteria to Increase Gluten Formation and Elasticity in Whole-wheat Dough Sheets." Food Science & Technology 205 (2024): 116521. https://doi.org/10.1016/j.lwt.2024.116521.

MLA (9th ed.) Citation

Liang, Xiaohui, et al. "Effect of Cellulase and Pentosanase with Lactic Acid Bacteria to Increase Gluten Formation and Elasticity in Whole-wheat Dough Sheets." Food Science & Technology, vol. 205, 2024, p. 116521, https://doi.org/10.1016/j.lwt.2024.116521.