The paper presents the literature and experimental data on the technological characteristics of wheat, corn and potato starches and their use in technology srednekaloriynyh mayonnaise as thickening agents and builders polysaccharide.
среднекалорийный майонез, пшеничный, кукурузный, картофельный крахмалы, вязкость, технология, загуститель, структурообразователь, srednekaloriyny mayonnaise, wheat, corn and potato starches, the viscosity of the technology, thickener, structurant
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