Korus, J., Juszczak, L., Witczak, M., & Ziobro, R. (2020, September). Effect of Citrus Fiber on the Rheological Properties of Dough and Quality of the Gluten-Free Bread. Applied Sciences.
芝加哥风格引文Korus, Jarosław, Lesław Juszczak, Mariusz Witczak, 与 Rafał Ziobro. "Effect of Citrus Fiber on the Rheological Properties of Dough and Quality of the Gluten-Free Bread." Applied Sciences Sep. 2020.
MLA引文Korus, Jarosław, et al. "Effect of Citrus Fiber on the Rheological Properties of Dough and Quality of the Gluten-Free Bread." Applied Sciences, Sep. 2020.
警告：这些引文格式不一定是100％准确.