Rubenthaler G.L, Wang M.L, Pomeranz Y, & American Association of Cereal Chemists. Steamed bread. I. Chinese steamed bread formulation and interactions.
Chicago-referens (17:e uppl.)Rubenthaler G.L, Wang M.L, Pomeranz Y, och American Association of Cereal Chemists. Steamed Bread. I. Chinese Steamed Bread Formulation and Interactions.
MLA-referens (9:e uppl.)Rubenthaler G.L, et al. Steamed Bread. I. Chinese Steamed Bread Formulation and Interactions.
Varning: dessa hänvisningar är inte alltid fullständigt riktiga.