Цитирование APA (7-е изд.)

Reinhart, P. (2014). Bread revolution: World-class baking with sprouted and whole grains, heirloom flours, and fresh techniques.

Цитирование в стиле Чикаго (17-е изд.)

Reinhart, Peter. Bread Revolution: World-class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques. 2014.

Цитирование MLA (8-е изд.)

Reinhart, Peter. Bread Revolution: World-class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques. 2014.

Предупреждение: эти цитированмия не могут быть всегда правильны на 100%.