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Научный журнал НИУ ИТМО. Серия «Процессы и аппараты пищевых производств» № 3, 2017

51

14.

Баракова Н.В., Тишин В.Б.

Исследование влияния ферментных препаратов на вязкость

высококонцентрированных замесов из ячменя при производстве этилового спирта // Производство

спирта и ликероводочных изделий. 2010. №4. С. 24–26.

15.

Востриков С.В., Яковлев А.Н., Бушин М.А., Солонинов Д.А.

Факторы, влияющие на вязкость пшеничных

замесов // Производство спирта и ликероводочных изделий. 2006. № 1. С. 32–33.

16.

Аллахвердиев Т.И.

Химический состав зерна коллекционных образцов ржи (Secale L.) // Аграрная

наука. 2012. № 6. С. 21–23.

17.

Яровенко В.Л., Белов Н.И., Даниловцева А.Б., Щелкунова Л.Ф.

Определение цветности и мутности

напитков // Известия вузов. Пищевая технология. 1990. № 2–3. С.116–119.

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