Zarzycki, P.;                     Sykut-Domańska, E.;                     Sobota, A.;                     Teterycz, D.;                     Krawęcka, A.;                     Blicharz-Kania, A.;                     Andrejko, D.;                     Zdybel, B.    
        Flaxseed Enriched Pasta—Chemical Composition and Cooking Quality. Foods 2020, 9, 404.
    https://doi.org/10.3390/foods9040404
    AMA Style
    
                                Zarzycki P,                                 Sykut-Domańska E,                                 Sobota A,                                 Teterycz D,                                 Krawęcka A,                                 Blicharz-Kania A,                                 Andrejko D,                                 Zdybel B.        
                Flaxseed Enriched Pasta—Chemical Composition and Cooking Quality. Foods. 2020; 9(4):404.
        https://doi.org/10.3390/foods9040404
    
    Chicago/Turabian Style
    
                                Zarzycki, Piotr,                                 Emilia Sykut-Domańska,                                 Aldona Sobota,                                 Dorota Teterycz,                                 Ada Krawęcka,                                 Agata Blicharz-Kania,                                 Dariusz Andrejko,                                 and Beata Zdybel.        
                2020. "Flaxseed Enriched Pasta—Chemical Composition and Cooking Quality" Foods 9, no. 4: 404.
        https://doi.org/10.3390/foods9040404
    
    APA Style
    
                                Zarzycki, P.,                                 Sykut-Domańska, E.,                                 Sobota, A.,                                 Teterycz, D.,                                 Krawęcka, A.,                                 Blicharz-Kania, A.,                                 Andrejko, D.,                                 & Zdybel, B.        
        
        (2020). Flaxseed Enriched Pasta—Chemical Composition and Cooking Quality. Foods, 9(4), 404.
        https://doi.org/10.3390/foods9040404