Influence of electrochemically activated water on the rheological indicators of starch suspensions

Vladyslav Shpak, Andrii Marynin

Open source

DOI: 10.24263/2310-1008-2022-10-2-5
Published: 2022-12
Container: Ukrainian Journal of Food Science
Publisher: National University of Food Technologies
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.24263/2310-1008-2022-10-2-5,
  title = {Influence of electrochemically activated water on the rheological indicators of starch suspensions},
  author = {Vladyslav Shpak and Andrii Marynin},
  year = {2022},
  journal = {Ukrainian Journal of Food Science},
  doi = {10.24263/2310-1008-2022-10-2-5},
  url = {https://doi.org/10.24263/2310-1008-2022-10-2-5}
}

RIS

TY  - JOUR
TI  - Influence of electrochemically activated water on the rheological indicators of starch suspensions
AU  - Vladyslav Shpak
AU  - Andrii Marynin
PY  - 2022
JO  - Ukrainian Journal of Food Science
DO  - 10.24263/2310-1008-2022-10-2-5
UR  - https://doi.org/10.24263/2310-1008-2022-10-2-5
ER  -

APA

Shpak, V., & Marynin, A. (2022). Influence of electrochemically activated water on the rheological indicators of starch suspensions. Ukrainian Journal of Food Science. https://doi.org/10.24263/2310-1008-2022-10-2-5

Source records

crossref · retrieved 2026-09-26T06:12:08.784Z