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Scientific basis of technology for production of cationic s..:
V. Litvyak V
;
В. Литвяк В
https://vestiagr.belnauka.by/jour/article/view/335/329. , 2019
Link:
https://vestiagr.belnauka.by/jour/article/view/335
RT Journal T1
Scientific basis of technology for production of cationic starch ; Научные основы технологии получения катионных крахмалов
UL https://suche.suub.uni-bremen.de/peid=base-ftjpnasbas:oai:oai.vestiag.elpub.ru:article_335&Exemplar=1&LAN=DE A1 V. Litvyak V A1 В. Литвяк В PB The Republican Unitary Enterprise Publishing House "Belaruskaya Navuka YR 2019 K1 potato starch K1 corn starch K1 cationic starch K1 starch containing raw materials K1 chemical modification of starch K1 cationization K1 technology K1 kinetics K1 degree of substitution K1 N-(3-chloro-2-hydroxypropyl)-N;N;N-trimethylammonium chlo¬ride K1 reagent K1 crystallinity K1 granule K1 temperature K1 viscosity K1 paste K1 крахмал картофельный K1 крахмал кукурузный K1 крахмал катионный K1 крахмалсодержащее сырье K1 химическая модификация крахмала K1 катионизация K1 технология K1 кинетика K1 степень замещения K1 N-(3-хлоро2-гидроксипропил)-N;N;N-триметиламмоний хлорид K1 реагент K1 кристалличность K1 гранула K1 температура K1 вязкость K1 клейстер JF https://vestiagr.belnauka.by/jour/article/view/335/329 LK http://dx.doi.org/https://vestiagr.belnauka.by/jour/article/view/335 DO https://vestiagr.belnauka.by/jour/article/view/335 SF ELIB - SuUB Bremen
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