Liu, W.; Ming, J.; Brennan, M.; Brennan, C.
Enzymes (α-Amylase, Xylanase, and Cellulase) in Steamed Buckwheat Buns: The Effects on Quality and Predicted Glycemic Response. Foods 2025, 14, 2735.
https://doi.org/10.3390/foods14152735
AMA Style
Liu W, Ming J, Brennan M, Brennan C.
Enzymes (α-Amylase, Xylanase, and Cellulase) in Steamed Buckwheat Buns: The Effects on Quality and Predicted Glycemic Response. Foods. 2025; 14(15):2735.
https://doi.org/10.3390/foods14152735
Chicago/Turabian Style
Liu, Wenjun, Jian Ming, Margaret Brennan, and Charles Brennan.
2025. "Enzymes (α-Amylase, Xylanase, and Cellulase) in Steamed Buckwheat Buns: The Effects on Quality and Predicted Glycemic Response" Foods 14, no. 15: 2735.
https://doi.org/10.3390/foods14152735
APA Style
Liu, W., Ming, J., Brennan, M., & Brennan, C.
(2025). Enzymes (α-Amylase, Xylanase, and Cellulase) in Steamed Buckwheat Buns: The Effects on Quality and Predicted Glycemic Response. Foods, 14(15), 2735.
https://doi.org/10.3390/foods14152735