Effect of maltodextrin reduction and native agave fructans addition on the physicochemical properties of spray-dried mango and pineapple juices
- DOI
- 10.1177/1082013218769168
- Published
- 2018-04-09
- Container
- Food Science and Technology International
- Publisher
- SAGE Publications
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1177/1082013218769168,
title = {Effect of maltodextrin reduction and native agave fructans addition on the physicochemical properties of spray-dried mango and pineapple juices},
author = {Darvin E Jimenez-Sánchez and Montserrat Calderón-Santoyo and Rosa I Ortiz-Basurto and Pedro U Bautista-Rosales and Juan A Ragazzo-Sánchez},
year = {2018},
journal = {Food Science and Technology International},
doi = {10.1177/1082013218769168},
url = {https://doi.org/10.1177/1082013218769168}
}RIS
TY - JOUR TI - Effect of maltodextrin reduction and native agave fructans addition on the physicochemical properties of spray-dried mango and pineapple juices AU - Darvin E Jimenez-Sánchez AU - Montserrat Calderón-Santoyo AU - Rosa I Ortiz-Basurto AU - Pedro U Bautista-Rosales AU - Juan A Ragazzo-Sánchez PY - 2018 JO - Food Science and Technology International DO - 10.1177/1082013218769168 UR - https://doi.org/10.1177/1082013218769168 ER -
APA
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. https://doi.org/10.1177/1082013218769168
Source records
- crossref · retrieved 2026-11-10T10:56:14.354Z