Cite
Effect of maltodextrin weight fraction on the amorphous state and critical storage conditions of freeze‐dried juices.
MLA
Flores, Ramírez, Alma, et al. “Effect of Maltodextrin Weight Fraction on the Amorphous State and Critical Storage Conditions of Freeze‐dried Juices.” International Journal of Food Science & Technology, vol. 57, no. 6, June 2022, pp. 3375–84. EBSCOhost, https://doi.org/10.1111/ijfs.15654.
APA
Flores, R. A., Grajales, L. A., Abud, A. M., & Ruiz, C. M. A. (2022). Effect of maltodextrin weight fraction on the amorphous state and critical storage conditions of freeze‐dried juices. International Journal of Food Science & Technology, 57(6), 3375–3384. https://doi.org/10.1111/ijfs.15654
Chicago
Flores, Ramírez, Alma, Lagunes, Alicia Grajales, Archila, Miguel Abud, and Cabrera, Miguel A. Ruiz. 2022. “Effect of Maltodextrin Weight Fraction on the Amorphous State and Critical Storage Conditions of Freeze‐dried Juices.” International Journal of Food Science & Technology 57 (6): 3375–84. doi:10.1111/ijfs.15654.