AMA 10th edition
In-text citation: (1), (2), (3), etc.
Reference: Boltenko YA, Myachikova NI, Binkovskaya OV, Remnev AI, Semchenko IV. Impact of baking properties of wheat flour on change the parameters of kneading and rheological characteristics of the dough. Eurasia J Biosci. 2019;13(2), 1067-1070.
APA 6th edition
In-text citation: (Boltenko et al., 2019)
Reference: Boltenko, Y. A., Myachikova, N. I., Binkovskaya, O. V., Remnev, A. I., & Semchenko, I. V. (2019). Impact of baking properties of wheat flour on change the parameters of kneading and rheological characteristics of the dough. Eurasian Journal of Biosciences, 13(2), 1067-1070.
Chicago
In-text citation: (Boltenko et al., 2019)
Reference: Boltenko, Yury A., Nina I. Myachikova, Olga V. Binkovskaya, Alexey I. Remnev, and Irina V. Semchenko. "Impact of baking properties of wheat flour on change the parameters of kneading and rheological characteristics of the dough". Eurasian Journal of Biosciences 2019 13 no. 2 (2019): 1067-1070.
Harvard
In-text citation: (Boltenko et al., 2019)
Reference: Boltenko, Y. A., Myachikova, N. I., Binkovskaya, O. V., Remnev, A. I., and Semchenko, I. V. (2019). Impact of baking properties of wheat flour on change the parameters of kneading and rheological characteristics of the dough. Eurasian Journal of Biosciences, 13(2), pp. 1067-1070.
MLA
In-text citation: (Boltenko et al., 2019)
Reference: Boltenko, Yury A. et al. "Impact of baking properties of wheat flour on change the parameters of kneading and rheological characteristics of the dough". Eurasian Journal of Biosciences, vol. 13, no. 2, 2019, pp. 1067-1070.
Vancouver
In-text citation: (1), (2), (3), etc.
Reference: Boltenko YA, Myachikova NI, Binkovskaya OV, Remnev AI, Semchenko IV. Impact of baking properties of wheat flour on change the parameters of kneading and rheological characteristics of the dough. Eurasia J Biosci. 2019;13(2):1067-0.