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11.

McCready R.M.

,

Hassid W.Z.

The Separation and Quantitative Estimation of Amylose

and Amylopectin in Potato Starch // J. Am. Chem. Soc. 1943. Vol. 65. P. 1154–1157.

12. URL:

http://www.sev-chem.narod.ru/spravochnik/krahmal.htm

13.

Болдырев В.С.

Действие низкочастотных колебаний на биохимически активные

структуры: Автореф. дис. . . . канд. техн. наук. М., 2013. 16 с.

14.

Yu X., Houtman C., Atalla R.H.

The Complex of Amylose and Iodine // Carbohydrate

Research. 1996. Vol. 292. P. 129–141.

15.

Weissler A.

Ultrasonic Cavitation Measurement by Chemical Methods. Rep. 1–32 //

IV Inter. congr. on acoust., Copenhagen. 1962.

16.

Рогов И.А., Антипова И.В., Дунченин М.И.

Химия пищи. М.: Колосс, 2007. 517 с.

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ISSN 1812-3368. Вестник МГТУ им. Н.Э. Баумана. Сер. “Естественные науки”. 2015. № 2