http://flavorchemist.livejournal.com/ ([identity profile] flavorchemist.livejournal.com) wrote in [personal profile] flavorchemist 2013-08-31 05:45 am (UTC)

Если совсем строго, то это две разные разновидности мака. Для кондитерского специально вывели низкоалкалоидный сорт.
http://trv-science.ru/2012/09/06/zaklyuchenie/
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