Jimenez-Sánchez, D. E., Calderón-Santoyo, M., Ortiz-Basurto, R. I., Bautista-Rosales, P. U., & Ragazzo-Sánchez, J. A. (2018). Effect of maltodextrin reduction and native agave fructans addition on the physicochemical properties of spray-dried mango and pineapple juices. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 24(6), 519. https://doi.org/10.1177/1082013218769168
Chicago ZitierstilJimenez-Sánchez, Darvin E., Montserrat Calderón-Santoyo, Rosa I. Ortiz-Basurto, Pedro U. Bautista-Rosales, und Juan A. Ragazzo-Sánchez. "Effect of Maltodextrin Reduction and Native Agave Fructans Addition on the Physicochemical Properties of Spray-dried Mango and Pineapple Juices." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 24, no. 6 (2018): 519. https://dx.doi.org/10.1177/1082013218769168.
MLA ZitierstilJimenez-Sánchez, Darvin E., et al. "Effect of Maltodextrin Reduction and Native Agave Fructans Addition on the Physicochemical Properties of Spray-dried Mango and Pineapple Juices." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 24, no. 6, 2018, p. 519.