TY  JOUR
TI  IMPROVING COLLOIDAL STABILITY OF ALCOHOLIC BEVERAGES USING MODIFIED STARCH
KW  Colloidal stability
KW  alcoholic beverage production
KW  spirited berry fruit drinks
KW  modified starch
KW  polyphenolic substances
JO  Food Processing: Techniques and Technology
AU  Sergeeva, I.Y.
AU  Pomozova, V.A.
AU  Shevchenko, T.V.
AU  Kuzmin, K.V.
AU  Kuzmina, O.V.
PY  2013
IS  31
PB  Kemerovo State University