Abstract:The object of research is the physical properties and rheological indicators of meat pates with corn starch suspensions prepared with activated water. Among the components of the composition of drinking water and food products, there are many substances with particularly inherent biological activity. The biological activity of water is caused by increased electronic or proton activity. Today, various ways of changing properties of water are known, but the most promising reagent-free method is the electrochemic… Show more
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