Rubenthaler G.L, Wang M.L, Pomeranz Y, & American Association of Cereal Chemists. Steamed bread. I. Chinese steamed bread formulation and interactions.
Цитирование в стиле Чикаго (17-е изд.)Rubenthaler G.L, Wang M.L, Pomeranz Y, и American Association of Cereal Chemists. Steamed Bread. I. Chinese Steamed Bread Formulation and Interactions.
Цитирование MLA (9-е изд.)Rubenthaler G.L, et al. Steamed Bread. I. Chinese Steamed Bread Formulation and Interactions.
Предупреждение: эти цитированмия не могут быть всегда правильны на 100%.