Preparation and flocculating properties of highly substituted cationic starches of different vegetable origins
Crossref DOI link: https://doi.org/10.1134/S1061933X16030029
Published Online: 2016-06-07
Published Print: 2016-05
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Butrim, S. M.
Bil’dyukevich, T. D.
Butrim, N. S.
Yurkshtovich, T. L.
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