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Journal of Chemistry
Volume 2018, Article ID 1627540, 9 pages
https://doi.org/10.1155/2018/1627540
Research Article

Physicochemical and Morphological Characterization of Potato Starch Modified by Bacterial Amylases for Food Industry Applications

1Institute of Food Technology and Biotechnology, Department of Meat and Milk Technologies, Kazan National Research Technological University, K. Marks Str. 68, Kazan 420015, Russia
2Department of Physical and Colloid Chemistry, Kazan National Research Technological University, K. Marks Str. 68, Kazan 420061, Russia
3Kazan Federal University, Interdisciplinary Center for Analytical Microscopy, Kazan 420008, Russia
4Kazan Federal University, REC Pharmacy, Kremlyovskaya 18, Kazan 420008, Russia

Correspondence should be addressed to Elena Nikitina; ur.xobni@anitikin-ve

Received 23 July 2018; Accepted 15 October 2018; Published 8 November 2018

Academic Editor: Carola Esposito Corcione

Copyright © 2018 Adel Vafina et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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