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The aim of the work is to develop a technological condition for obtaining maltodextrin syrups from pea flour by its bioconversion with the thermostable alpha-amylase Liquozyme Supra 2.8 X. The liquefaction process of starch-containing raw materials is accompanied by high viscosity. To reduce the viscosity of the liquefied mash of pea flour and increase the yield of maltodextrin, a composition of an amylolytic enzyme preparation of alpha-amylase and a cellulolytic enzyme preparation Viscoferm from Novozymes (Denmar...