Li, X.; Yang, H.; Yu, X.; Tuo, Y.; Zhou, H.; Cai, Y.; Wu, L.
Characterization of Cellulose from Gagome Kelp and Its Effect on Dough, Gluten, and Starch as Novel Bread Improvers. Foods 2025, 14, 1246.
https://doi.org/10.3390/foods14071246
AMA Style
Li X, Yang H, Yu X, Tuo Y, Zhou H, Cai Y, Wu L.
Characterization of Cellulose from Gagome Kelp and Its Effect on Dough, Gluten, and Starch as Novel Bread Improvers. Foods. 2025; 14(7):1246.
https://doi.org/10.3390/foods14071246
Chicago/Turabian Style
Li, Xiang, Heqi Yang, Xiaohui Yu, Ying Tuo, Hui Zhou, Yidi Cai, and Long Wu.
2025. "Characterization of Cellulose from Gagome Kelp and Its Effect on Dough, Gluten, and Starch as Novel Bread Improvers" Foods 14, no. 7: 1246.
https://doi.org/10.3390/foods14071246
APA Style
Li, X., Yang, H., Yu, X., Tuo, Y., Zhou, H., Cai, Y., & Wu, L.
(2025). Characterization of Cellulose from Gagome Kelp and Its Effect on Dough, Gluten, and Starch as Novel Bread Improvers. Foods, 14(7), 1246.
https://doi.org/10.3390/foods14071246