Reinhart, P. (2014). Bread revolution: World-class baking with sprouted and whole grains, heirloom flours, and fresh techniques.
Cita Chicago Style (17a ed.)Reinhart, Peter. Bread Revolution: World-class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques. 2014.
Cita MLA (8a ed.)Reinhart, Peter. Bread Revolution: World-class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques. 2014.
Precaución: Estas citas no son 100% exactas.