APA引文

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

Chicago Style (17th ed.) Citation

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

MLA引文

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

警告：這些引文格式不一定是100％准確.