Mohammadi, M., Zoghi, A., & Azizi, M. H. Effect of Xylanase and Pentosanase Enzymes on Dough Rheological Properties and Quality of Baguette Bread. Wiley.
Chicago Style (17th ed.) CitationMohammadi, Mehrdad, Alaleh Zoghi, and Mohammad Hossein Azizi. Effect of Xylanase and Pentosanase Enzymes on Dough Rheological Properties and Quality of Baguette Bread. Wiley.
MLA (9th ed.) CitationMohammadi, Mehrdad, et al. Effect of Xylanase and Pentosanase Enzymes on Dough Rheological Properties and Quality of Baguette Bread. Wiley.
Warning: These citations may not always be 100% accurate.