Rubenthaler G.L, Wang M.L, Pomeranz Y, & American Association of Cereal Chemists. Steamed bread. I. Chinese steamed bread formulation and interactions.
Lua i Stíl Chicago (17ú heag.)Rubenthaler G.L, Wang M.L, Pomeranz Y, agus American Association of Cereal Chemists. Steamed Bread. I. Chinese Steamed Bread Formulation and Interactions.
Lua MLA (9ú heag.)Rubenthaler G.L, et al. Steamed Bread. I. Chinese Steamed Bread Formulation and Interactions.
Rabhadh: Seans nach mbeach na luanna seo go hiomlán cruinn i ngach uile chás.