PROSPECTS FOR THE USE OF PHYSICAL MODIFICATION STARCH IN FOOD PRODUCT TECHNOLOGY WITH COLLOID STRUCTURE
نویسندگان
چکیده
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ژورنال
عنوان ژورنال: Technology transfer: fundamental principles and innovative technical solutions
سال: 2019
ISSN: 2585-6839,2585-6847
DOI: 10.21303/2585-6847.2019.001041