APA (7th ed.) Citation

S, L., X, K., L, G., B, C., Y, H., M, Y., . . . C, S. (2026). Paste stability of different starch modified by fusing hexose oxidase/carbohydrate-binding module 20/maltotetraose-forming amylase. Food chemistry, 507, 148033. https://doi.org/10.1016/j.foodchem.2026.148033

Chicago Style (17th ed.) Citation

S, Liu, Kang X, Guo L, Cui B, Hu Y, Yang M, Wang J, and Sun C. "Paste Stability of Different Starch Modified by Fusing Hexose Oxidase/carbohydrate-binding Module 20/maltotetraose-forming Amylase." Food Chemistry 507 (2026): 148033. https://doi.org/10.1016/j.foodchem.2026.148033.

MLA (9th ed.) Citation

S, Liu, et al. "Paste Stability of Different Starch Modified by Fusing Hexose Oxidase/carbohydrate-binding Module 20/maltotetraose-forming Amylase." Food Chemistry, vol. 507, 2026, p. 148033, https://doi.org/10.1016/j.foodchem.2026.148033.