Over the years, agar found its way around the world into many cuisines, including those of China (where it’s called “unicorn vegetable” or “frozen powder”), France (sometimes called gélose), India (called “China grass”), Indonesia (called agar-agar, which translates simply as “jelly”), Mexico (called dulce de agar, or agar sweets), and the Philippines (known as gulaman).
18:44, 27 февраля 2026Интернет и СМИ
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Офтальмолог дал советы по настройке монитора для защиты глазОкулист Азнаурян: Блики на экране от света увеличивают нагрузку на глаза
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