USING OF THE MODIFIED STARCHES IS IN THE PRODUCTION OF NEW TYPES OF SAUCES
Journal Title: Международный научный журнал "Интернаука" - Year 2018, Vol 1, Issue 16
Abstract
The possibility of using the modified starches is investigational as a stiffener at the production of culinary mixtures and of new types of sauces.
Authors and Affiliations
Alla Salavelis, Sergey Pavlovski
Keywords
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- EP ID EP610552
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