APA (7. basım) Alıntı

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

Chicago Style (17. basım) Atıf

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

MLA (9th ed.) Atıf

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