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| желификация (Helga Tarasova) | |||
| остудневание | |||
| гелификация (a process that allows one to transform liquids into gels; molecular gastronomy enthusiasts use it to create gels in a broad variety of unusual shapes – spaghettis, pearls, etc. – and textures – from supple and elastic to firm and brittle – depending on the food additives used) | |||
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| желатинизация (miasko.ru Tegrion) | |||