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Publikováno v:
Bulletin of the South Ural State University Series Food and Biotechnology. 5:12-20
Nowadays starch has become an important food and technical product widely used in various sectors of food industry. The article provides the materials of research studies of Russian and foreign scientists in the field of modification of starch as an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f43f78a07518e97093f99f3c225e4b9b
https://doi.org/10.14529/food170302
https://doi.org/10.14529/food170302
