Arilla, E.; Igual, M.; MartÃnez-Monzó, J.; Codoñer-Franch, P.; GarcÃa-Segovia, P.
Impact of Resistant Maltodextrin Addition on the Physico-Chemical Properties in Pasteurised Orange Juice. Foods 2020, 9, 1832.
https://doi.org/10.3390/foods9121832
AMA Style
Arilla E, Igual M, MartÃnez-Monzó J, Codoñer-Franch P, GarcÃa-Segovia P.
Impact of Resistant Maltodextrin Addition on the Physico-Chemical Properties in Pasteurised Orange Juice. Foods. 2020; 9(12):1832.
https://doi.org/10.3390/foods9121832
Chicago/Turabian Style
Arilla, ElÃas, Marta Igual, Javier MartÃnez-Monzó, Pilar Codoñer-Franch, and Purificación GarcÃa-Segovia.
2020. "Impact of Resistant Maltodextrin Addition on the Physico-Chemical Properties in Pasteurised Orange Juice" Foods 9, no. 12: 1832.
https://doi.org/10.3390/foods9121832
APA Style
Arilla, E., Igual, M., MartÃnez-Monzó, J., Codoñer-Franch, P., & GarcÃa-Segovia, P.
(2020). Impact of Resistant Maltodextrin Addition on the Physico-Chemical Properties in Pasteurised Orange Juice. Foods, 9(12), 1832.
https://doi.org/10.3390/foods9121832