Use of glycoside hydrolase family 8 xylanases in baking

MLA

Agnès Dutron, et al. “Use of Glycoside Hydrolase Family 8 Xylanases in Baking.” Journal of Cereal Science, vol. 43, Jan. 2006, pp. 79–84. EBSCOhost, https://doi.org/10.1016/j.jcs.2005.08.002.

APA

Agnès Dutron, Anne Hoyoux, Tony Collins, Thierry Dauvrin, Georges Feller, Charles Gerday, Filip Arnaut, Bernard Genot, & Jacques Georis. (2006). Use of glycoside hydrolase family 8 xylanases in baking. Journal of Cereal Science, 43, 79–84. https://doi.org/10.1016/j.jcs.2005.08.002

Chicago

Agnès Dutron, Anne Hoyoux, Tony Collins, Thierry Dauvrin, Georges Feller, Charles Gerday, Filip Arnaut, Bernard Genot, and Jacques Georis. 2006. “Use of Glycoside Hydrolase Family 8 Xylanases in Baking.” Journal of Cereal Science 43 (January): 79–84. doi:10.1016/j.jcs.2005.08.002.