APA (7th ed.) Citation

Bu, Z., Wu, S., & Sun, X. (2025). Application of enzymes in the quality improvement of whole wheat products: Effects on dietary fibre, dough rheology and gas phase. Journal of Cereal Science, 124, N.PAG. https://doi.org/10.1016/j.jcs.2025.104222

Chicago Style (17th ed.) Citation

Bu, Ziwu, Simiao Wu, and Xinyang Sun. "Application of Enzymes in the Quality Improvement of Whole Wheat Products: Effects on Dietary Fibre, Dough Rheology and Gas Phase." Journal of Cereal Science 124 (2025): N.PAG. https://doi.org/10.1016/j.jcs.2025.104222.

MLA (9th ed.) Citation

Bu, Ziwu, et al. "Application of Enzymes in the Quality Improvement of Whole Wheat Products: Effects on Dietary Fibre, Dough Rheology and Gas Phase." Journal of Cereal Science, vol. 124, 2025, p. N.PAG, https://doi.org/10.1016/j.jcs.2025.104222.