TY  CONF
TI  METHODS OF MODIFICATION OF STARCHES FOR SPECIALIZED FOOD PRODUCTS
KW  starch
KW  amylose
KW  amylopectin
KW  structure-forming agent
JO  I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”
AU  Markov, A.S.
PY  2023
PB  Kemerovo State University