Dyfyniad APA

Rubenthaler G.L, Wang M.L, Pomeranz Y, & American Association of Cereal Chemists. Steamed bread. I. Chinese steamed bread formulation and interactions.

Dyfyniad Arddull Chicago

Rubenthaler G.L, Wang M.L, Pomeranz Y, and American Association of Cereal Chemists. Steamed Bread. I. Chinese Steamed Bread Formulation and Interactions.

Dyfyniad MLA

Rubenthaler G.L, et al. Steamed Bread. I. Chinese Steamed Bread Formulation and Interactions.

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