Zong, M.; Wang, J.; Wu, T.; Ma, W.; Kang, J.; Wang, J.
Xylanase/β-Glucanase Synergy: Enhancing Dough Structure and Bread Quality in Highland Barley–Wheat Blend. Foods 2026, 15, 486.
https://doi.org/10.3390/foods15030486
AMA Style
Zong M, Wang J, Wu T, Ma W, Kang J, Wang J.
Xylanase/β-Glucanase Synergy: Enhancing Dough Structure and Bread Quality in Highland Barley–Wheat Blend. Foods. 2026; 15(3):486.
https://doi.org/10.3390/foods15030486
Chicago/Turabian Style
Zong, Menglu, Jiaqi Wang, Tong Wu, Wenjing Ma, Ji Kang, and Jinpeng Wang.
2026. "Xylanase/β-Glucanase Synergy: Enhancing Dough Structure and Bread Quality in Highland Barley–Wheat Blend" Foods 15, no. 3: 486.
https://doi.org/10.3390/foods15030486
APA Style
Zong, M., Wang, J., Wu, T., Ma, W., Kang, J., & Wang, J.
(2026). Xylanase/β-Glucanase Synergy: Enhancing Dough Structure and Bread Quality in Highland Barley–Wheat Blend. Foods, 15(3), 486.
https://doi.org/10.3390/foods15030486