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Sizing paper with gelatin, arrowroot , casein or cornstarch is recommended to keep the solutions from sinking beneath the surface, which causes the print to lose contrast.
Saint Vincent is a major world producer of arrowroot .
A traditional stabilizer used to be arrowroot , but now agar-agar, carrageen, starches, gelatin, or even pectin are common natural-based stabilizers.
Nibbling on Sao or arrowroot biscuits can also help.
In a small bowl, mix together the arrowroot and the kirsch and pour into a noncorrosive saucepan.
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