The effect of potato starch ultrasonic modification on its functional and structural properties and the particle size
https://doi.org/10.20914/2310-1202-2020-3-176-182
Abstract
About the Authors
A. A. RuskinaRussian Federation
senior teacher, food and biotechnology department, Lenina av., 76, Chelyabinsk, 454080, Russia
I. V. Kalinina
Cand. Sci. (Engin.), assistant professor, food and biotechnology department, Lenina av., 76, Chelyabinsk, 454080, Russia
N. V. Popova
Cand. Sci. (Engin.), assistant professor, food and biotechnology department, Lenina av., 76, Chelyabinsk, 454080, Russia
E. E. Naumenko
student, infocommunication technologies department, Lenina av., 76, Chelyabinsk, 454080, Russia
N. V. Glaz
Cand. Sci. (Engin.), head, gardening department, st. Gidrostroy, 16, pos. Shershni, Chelyabinsk, 454902, Russia
L. V. Ufimtseva
Cand. Sci. (Engin.), assistant professor, head, instrumental research methods department, st. Gidrostroy, 16, pos. Shershni, Chelyabinsk, 454902, Russia
References
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Review
For citations:
Ruskina A.A., Kalinina I.V., Popova N.V., Naumenko E.E., Glaz N.V., Ufimtseva L.V. The effect of potato starch ultrasonic modification on its functional and structural properties and the particle size. Proceedings of the Voronezh State University of Engineering Technologies. 2020;82(3):176-182. (In Russ.) https://doi.org/10.20914/2310-1202-2020-3-176-182