Effect of cation exchange resin treatment and addition on sugar as anti-caking agent on retention of nutritional and sensory quality of lemon juice powder during storage.

MLA

Sharma, Satish K., et al. “Effect of Cation Exchange Resin Treatment and Addition on Sugar as Anti-Caking Agent on Retention of Nutritional and Sensory Quality of Lemon Juice Powder during Storage.” Journal of Food Science and Technology, vol. 48, no. 3, June 2011, pp. 296–304. EBSCOhost, https://doi.org/10.1007/s13197-010-0183-1.

APA

Sharma, S. K., Kaushal, B. B. L., & Sharma, P. C. (2011). Effect of cation exchange resin treatment and addition on sugar as anti-caking agent on retention of nutritional and sensory quality of lemon juice powder during storage. Journal of Food Science and Technology, 48(3), 296–304. https://doi.org/10.1007/s13197-010-0183-1

Chicago

Sharma, Satish K, B B L Kaushal, and P C Sharma. 2011. “Effect of Cation Exchange Resin Treatment and Addition on Sugar as Anti-Caking Agent on Retention of Nutritional and Sensory Quality of Lemon Juice Powder during Storage.” Journal of Food Science and Technology 48 (3): 296–304. doi:10.1007/s13197-010-0183-1.