tipo
- journal article
Technological properties of potato starch treated by Heat-Moisture Treatment with addition of organic acids
Documento
- doi:10.242/2304-974x-2021-10-1-863
- doi:10.24263/2304- 974x-2021-10-1-8
- http://dx.doi.org/10.242/2304-974X-2021-10-1-863
- http://dx.doi.org/10.24263/2304- 974X-2021-10-1-8
- http://dx.doi.org/10.24263/2304974-X-2021-10-1-8
- https://http://ufj.ho.ua/Archiv/UKRAINIAN%20FOOD%20JOURNAL%202021%20V.10%20Is.1.pdf
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