APA-referens (7:e uppl.)

S, K. K., V, S. K., & L, N. N. (2020). The use of flour from flax seeds in the production of cake of high nutritional value. Vestnik MGTU, 23(3), 195-204. https://doi.org/10.21443/1560-9278-2020-23-3-195-204

Chicago-referens (17:e uppl.)

S, Kameneva K., Shcheveva K. V, och Naumova N. L. "The Use of Flour from Flax Seeds in the Production of Cake of High Nutritional Value." Vestnik MGTU 23, no. 3 (2020): 195-204. https://doi.org/10.21443/1560-9278-2020-23-3-195-204.

MLA-referens (9:e uppl.)

S, Kameneva K., et al. "The Use of Flour from Flax Seeds in the Production of Cake of High Nutritional Value." Vestnik MGTU, vol. 23, no. 3, 2020, pp. 195-204, https://doi.org/10.21443/1560-9278-2020-23-3-195-204.