Hopek Marcin, Ziobro Rafał, Achremowicz Bohdan, & Cieszkowski Agricultural University of Pozną. Comparison of the effects of microbial αlfa-amylases and scalded flour on bread quality.
芝加哥风格引文Hopek Marcin, Ziobro Rafał, Achremowicz Bohdan, 与 Cieszkowski Agricultural University of Pozną. Comparison of the Effects of Microbial αlfa-amylases and Scalded Flour on Bread Quality.
MLA引文Hopek Marcin, et al. Comparison of the Effects of Microbial αlfa-amylases and Scalded Flour on Bread Quality.
警告：这些引文格式不一定是100％准确.